Cranberry Tea Rice and Noodle Pilaf
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Author: Lydia Status: published Published: Nov 15,2006 license cc-by-nc-sa
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Share on TwitterHere's the recipe I used for last night's dinner. It was so good I ate it cold this afternoon.
Cranberry Tea Rice and Noodle Pilaf
3 teaspoons cranberry tea
2 1/4 cups water
1 small onion, diced
2 teaspoons vegetable oil, preferably canola oil
3/4 cup egg noodles, broken
1 cup long-grain white rice
1/4 cup dried cranberries
salt & freshly ground black pepper to taste
Brew tea in water. Heat oil in a heavy saucepan over medium heat. Add onion and noodles, cook stirring constantly until noodles are golden brown and onion is softened, about 5 minutes. Add rice and cook, stirring, for 1 minute. Add cranberries. Pour in tea and bring to a boil. Reduce heat to low and simmer, covered, until the liquid is absorbed, about 20 minutes. Remove from heat and fluff rice. Stir in salt and pepper to taste.
Serves 4
