Cranberry Pistachio Herb Brown Rice

Ingredients

• 1 piece(s) Onion
• 1 cup Celery stalk
• 370 g Brown rice
• 590 ml Water
• 355 ml Vegetable stock
• 40 g Dried cranberries
• 30 cup Roasted pistachios
• 1 tsp Dried sage
• 0.5 tsp Ground cinnamon
• 1 tsp Salt
• 1 tsp Ground black pepper
• 2 tsp Fresh sage leaves
• 1 tsp Fresh rosemary sprig

Instructions

1. Heat a skillet over medium heat and spray with a little olive oil spray
2. Add onion and celery and sauté until softened
3. Add brown rice and continue sautéing until fragrant
4. Pour in all the water, all the vegetable stock, and all the dried cranberries; bring to a boil, then reduce to low heat, cover, and simmer until the rice is tender and the liquid is absorbed
5. Turn off the heat and stir in dried sage and chopped roasted pistachios; optionally add cinnamon; season with salt and black pepper to taste
6. Plate and garnish with fresh sage leaves and rosemary sprigs