Figs are one of The Artist’s favorite fruits and he craves them all year long. This Fig and Cranberry Rice Pilaf is the perfect blending of savory and sweet, loaded with sauteed vegetables and macerated dried fruits. He was delighted when he heard what I was making this month for #ProgressiveEats!
My mother was a huge fan of having something sweet on the table for big meals. There was cranberry sauce at Thanksgiving or mint jelly with leg of lamb. I definitely inherited that inclination from her – I like adding dried fruits to many dishes. You can use fresh figs if they are in season, but the beauty of dried fruits is they are available all year long!
I love my large, deep skillet from Anolon for this recipe. You can saute the veggies, add the rice and cook everything in the same pan which makes for easy clean up. It acts like a wok with tall sides that hold in splattering oil. It is great for all kinds of dishes and I use mine all the time.
This Fig and Cranberry Rice Pilaf would make a wonderful side dish for your holiday meals and is a delicious gluten-free/vegetarian/vegan option. Add some nuts or cooked legumes for protein and you have a complete meal.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in this menu this month features figs and our host this month is Coleen who blogs at The Redhead Baker.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious dishes! Make sure you check out the links below.
Have a wonderful week!
- Figs and Cranberries
- About 6 dried figs, chopped
- About 1/4 cup dried sweetened cranberries
- Boiling water, you'll need about 1/2 cup, or enough to cover the fruit
- 3 tbsp olive oil
- 1/2 medium onion, peeled and finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 2 tsp dried thyme leaves
- 1 cup long-grain white rice, such as Lundberg brand
- 1 cup water *
- 1/2 cup gluten-free vegetable stock or more water *
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp freshly ground black or white pepper, or to taste
- In a large skillet with a tight fitting lid, heat the olive oil over medium heat. Sauté the onions, carrots, celery, and bell peppers until the onions are softened and turning translucent, about 5 to 8 minutes. Add the rice and stir until the grains are completely coated with the oil. Stir in the thyme.
- Pour the water and stock into the rice, sprinkle with salt and pepper, and stir until the rice is evenly distributed in the pan and covered by the liquid. Bring to a boil, cover the pan with the lid, and reduce the heat to med-low to bring the liquid down to a simmer. Cook for 15 minutes then move the pan off the heat, leave the cover on, and let it steam for 10 minutes. (Or follow the directions on the rice package.)
- While the rice is cooking, rehydrate the dried fruits. Place the figs and cranberries in a heatproof bowl and pour the hot water over the top to cover. Set aside.
- Remove the lid, fluff the rice with forks, separating the grains. Drain the rehydrated fruits (discarding the liquid) and add them to the rice. Toss everything together, taste and add more salt or pepper if needed. Transfer rice to a warmed serving bowl and serve hot.
- * Use a total of liquid equal to what is called for on the rice packaging.
- Yield: 4 to 5 servings
This recipe is part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!
- Honey Fig Whiskey Sour from The Redhead Baker
- Fig, Prosciutto, Goat Cheese Pizza from That Skinny Chick Can Bake
- Fig Jam and Brie Crostini Appetizer from Creative Culinary
- Fig & Salami Bruschetta from The Food Hunter’s Guide to Cuisine
- Fig and Fennel Sourdough from Karen’s Kitchen Stories
- Fig and Cranberry Rice Pilaf from The Heritage Cook
- Fig and Ginger Upside Down Cake from Mother Would Know
Create a New Tradition Today!