Cranberry Rice Pilaf

Submitted By: Downhome

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Difficulty: easy Prep Time: Ten Minutes Total Time: Under an hour

1/4 cup butter
1/2 small carrot, diced
1 celery stalk, diced
1 shallot, diced
3/4 cup baby Portobello mushrooms, chopped
2 cloves garlic, minced
1 cup long grain rice
1/2 cup cranberries, chopped
2 cups chicken stock

Melt butter; add carrot, celery, shallot and mushrooms, and sauté for 1 minute. Add garlic, rice and cranberries. Cook until the rice starts to crackle, and immediately add stock. Cook until about 1/2 the liquid is absorbed, cover with foil and place in a 350°F oven for about 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Fluff and serve.