Jane Bonacci, The Heritage Cook

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I Heart Circulon GIVEAWAY plus Sage and Cranberry Rice Pilaf!

This entry is part 88 of 95 in the series Holiday Foods

I Heart Circulon-Sage & Cranberry Rice Pilaf; 2013 The Heritage Cook

 

I have a wonderful recipe for you today and a chance to win something sweet before total holiday madness begins courtesy of the good folks at Circulon! Let’s start with the recipe and getting ready for holiday meals.

 

With the growing incidence of gluten-intolerance issues, the likelihood is higher that you will have someone at your holiday table that needs gluten-free options to eat. I created a beautiful rice dish that makes a great gluten-free side dish and can easily be adjusted for either vegetarian or vegan options if needed.

 

I Heart Circulon-Sage & Cranberry Rice Pilaf; 2013 The Heritage Cook

Adding rice to the sauteed vegetables in the Circulon pan

 

If you think you cannot make rice without a special machine, you haven’t tried a pilaf. Pilafs are very flavorful and easy to make. The main trick is to coat all the rice grains with the oil before adding liquids. This helps keep the grains separate and avoids clumping. Building a full-bodied sofrito (combination of aromatics and seasonings) will give your final dish a satisfying boldness that will have people asking for seconds.

 

When I am planning my holiday meals, especially Thanksgiving, I try to prepare some interesting side dishes to go alongside the main course. People are hooked on their traditions and may give you some pushback if you try to change the menu, but if you have people with dietary restrictions joining you, it can be the perfect excuse to make a few new dishes.

 

I Heart Circulon-Sage & Cranberry Rice Pilaf; 2013 The Heritage Cook

Using butter and olive oil adds flavor

 

I was sent one of these 12-inch non-stick pans to test prior to the giveaway. I am very impressed and happy to heartily recommend it. I love the weight and was surprised at how quickly and evenly it heated up. Even on medium heat I was able to get my vegetables sauteed quickly. Even with all the chopping and vegetable prep, I had this meal on our table in less than an hour.

 

I like the shape of the pan. It is reminiscent of a wok and the tall sides gave me the flexibility to make a large recipe in a single pan. I could easily toss the ingredients together without fear of it flying all over my stove. And the clean up couldn’t have been easier. The only drawback is the hanging mechanism on the handle. Instead of straight through hole, it has an opening on the underside where you can insert a hook. The problem is that this area collects liquid when washing and is very difficult to get dry. A small issue at best.

 

I Heart Circulon-Sage & Cranberry Rice Pilaf; 2013 The Heritage Cook

 

This pan would be great for soups, stews, chilis, and sauces to name just a few things. I bet it will create amazing candies as well. I know it will get lots of use in our home and I hope you win one so your holidays will be sweet and bright!

 

If serving gluten-free folks scares you don’t worry, it isn’t too complicated. Basically they cannot eat anything with wheat, rye or barley in it. That includes flour, bread, breadcrumbs, most cereals and soy sauce among many things. The turkey, mashed potatoes, sweet potatoes and most vegetables (unless you use canned soups to make them) are naturally gluten free. You can easily make the gravy gluten-free by using cornstarch instead of flour as your thickening agent. If you are making pies, make extra pie filling and pour some of it into buttered ramekins for a sweet gluten-free dessert. Trust me, if you provide food that is safe for your gluten-free guests to enjoy, they will cry tears of joy!

 

I Heart Circulon-Sage & Cranberry Rice Pilaf; 2013 The Heritage Cook

 

Now let’s get to the fun stuff – the Giveaway! Thanks to Circulon, I have a Circulon Symmetry 12-inch Covered Essentials Pan just for you! You have a bunch of chances to enter the giveaway by following the directions in the Rafflecopter box below. You have until November 30th to enter.

 

Make sure you tell all your friends to enter too. I want everyone to have a chance to win one of these beautiful pans either for yourself or as a gift for someone special! Have fun!!

 

 I Heart Circulon-Sage & Cranberry Rice Pilaf; 2013 The Heritage Cook

 

Sage and Cranberry Rice Pilaf

© 2013 Jane Bonacci, The Heritage Cook. All rights reserved.

Yield: about 8 to 10 side servings

 

This is a perfect gluten-free side dish for Thanksgiving, but it is delicious any time of the year. It is a one-dish meal that can be made ahead and reheated if all of your burners are busy making the rest of your holiday dinner.

 

INGREDIENTS

Cranberries

1/4 cup dried sweetened cranberries

1/4 cup boiling water

1/4 cup dry white wine or dry vermouth

Rice

2 tbsp organic olive oil

2 tbsp butter (or more olive oil for vegan)

1 medium onion, peeled and finely chopped

3 carrots, peeled and finely chopped

3 celery stalks, finely chopped

1 or 2 red or yellow bell peppers, seeded and finely chopped

2 tsp dried, rubbed sage

1 tsp dried thyme leaves

2 cups long-grain or medium-grain white rice

2 cups chicken stock or vegetable stock (look for gluten-free varieties)

1 cup dry white wine or dry vermouth

1 to 2 tsp kosher salt

1/2 tsp freshly ground black or white pepper

Minced chives, for garnishing

 

METHOD

 

Preheat oven to 350°F. Place the cranberries in a heatproof bowl and pour the hot water and wine over the top. Set aside to steep and rehydrate the cranberries.

 

In an ovenproof deep skillet with a lid, such as this one from Circulon, heat the olive oil and butter over medium heat, stirring until melted. Sauté the onions, carrots, and celery until onions are softened and turning translucent, about 8 minutes. Add the rice and stir until each grain is completely coated with the butter and oil. If there are any dry areas, add another tablespoon of olive oil. Stir in the dried sage. Toss the rice often, cooking until the grains start to turn lightly golden in color.

 

Add the chicken stock and white wine to the rice, sprinkle with salt and pepper, and stir until the rice is evenly distributed in the pan. Cover pan with the lid and place in the hot oven.

 

Bake for 25 to 35 minutes (or according to package directions), or until liquids have been absorbed. To test, drag a wooden spoon through the rice creating a “channel”. If a lot of liquid flows into the channel, push the rice back into a single layer, cover, and cook a little longer. When there is almost no liquid in the channel, remove pan from the oven and set on stove, covered. Let rest for 10 minutes to finish cooking and allow the rice to absorb the last of the liquid.

 

Remove the lid, fluff the rice with a couple of forks, separating the grains. Strain the cranberries (discard 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, garnish with the minced chives. Serve hot.

 

GIVEAWAY IS CLOSED

Congratulations to the Winner, Annette!!

 

Create a New Tradition Today!

 

Disclosure: I received a Symmetry 12-Inch Covered Essentials Pan for review purposes. I was not compensated for this article and, as always, my opinions are my own.

 

Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. This includes copying and reprinting content and photographs. If you have any questions or would like permission, I can be contacted via email at theheritagecook (at) comcast (dot) net. Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, www.theheritagecook.com. Please see the Disclaimers page for additional details.      

 

Thank You!

 

a Rafflecopter giveaway

 

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