Saturday Recipe Swap: Harvest Rice Pilaf

Last week I shared with you Creamy Chicken Pot Pie.  One of the ingredients was 1/2 cup of chicken broth.  However, once you have used the 1/2 cup, you are left with a mostly full can of broth still to be used.  So what are you to do?  Add some water to the can to fill it up, and make this dish!  The recipe was on the label of the College Inn chicken broth that I had been using, and it is absolutely delicious!

Harvest Rice Pilaf (4-6 servings)
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

1 medium onion, chopped
1 stalk celery, chopped
1 Tbsp. olive oil
1 cup long grain white rice
1 can (14.5 oz.) chicken broth
1 can (3 0z.) sliced mushrooms, unstrained
1 tsp. basil
1/4 tsp. sage
1 1/2 cups cooked chicken or turkey (I used cooked steak)
1/4 cup dried cranberries
1/4 cup toasted pecans, chopped (I left these out since Brian doesn't care for nuts in his food)
Black pepper, to taste

Directions

• Cook onion and celery in oil until tender (I added some crushed garlic to this step).
• Add rice; cook, stirring constantly, 3 minutes.
• Stir in broth, mushrooms, basil, and sage.
• Bring to boil; reduce heat.
• Cover and simmer 12 minutes.
• Add turkey and cranberries; cover and simmer 5-10 minutes until liquid is absorbed.
• Mix in toasted pecans just before serving.
• Season with ground black pepper to taste.