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Herb Cranberry Rice Pilaf (Gluten Free)

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

One of my favorite side dishes is this Herb Cranberry Rice Pilaf. Bursting with flavors from the vegetables and seasonings, it is gluten-free and you can easily make it vegetarian or vegan. It is perfect for your friends and family with dietary restrictions. Delicious and filling, this is a winner of a recipe!

With the growing incidence of gluten-intolerance issues, the likelihood is higher that you will have someone at your 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 sautéed vegetables

If you think you cannot make rice without a rice maker, you need to try 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 the liquids. This helps keep the grains separate and avoids clumping. Building a full-bodied sofrito (a combination of aromatics and seasonings) will give your final dish a satisfying bold flavor that will have people asking for seconds.

When I am planning my holiday or party meals, I try to prepare some interesting side dishes to go alongside the main course. 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

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 and other Asian sauces among many things. The main course, mashed potatoes, and most vegetables are naturally gluten free. You can easily make gravy gluten-free by using cornstarch instead of flour as your thickening agent. Trust me, if you provide food that is safe for your gluten-free guests to enjoy, they will be thrilled!

 

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

I hope you like this Herb Cranberry Rice Pilaf as much as The Artist and I do. It is such a great dish that can be changed up easily by choosing a different fruit (or leave it out) and swap out the herbs to others that you love. Give it a try and let me know what you think!

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

Key Ingredients for Herb Cranberry Rice Pilaf:

  • Dried sweetened cranberries, white wine or dry vermouth
  • Butter, onion, carrots, celery, bell peppers, thyme, parsley
  • Rice, chicken or vegetable stock, chives

 

Why do I need to coat the rice with oil?

This helps keep the grains separated as they cook and avoid clumping.

 

PRO Tip:

Whenever you are using the oven in a recipe, once you pull the pan out of the oven drape a kitchen towel or hot pad over the screaming hot handle. This will help remind you that the pan is hot and to handle with care so you don’t burn yourself.

 

How to make Herb Cranberry Rice Pilaf:

  1. Steep the cranberries in hot water and wine; sauté the vegetables until softened, then stir in the rice and stir until completely coated with the oil and butter until lightly golden
  2. Add the stock and wine, season with salt and pepper; cover with a lid and bake 25 to 35 minutes at 350°F until liquids are absorbed; remove from oven and let rest 10 minutes to finish cooking
  3. Fluff the rice, stir in the drained cranberries; garnish with chopped chives and serve

 

PRO Tip:

Be sure you use an oven-proof skillet to sauté the vegetables because you will be finishing the rice in the oven. Watch that the handle, in particular, is safe too!

 

Recommended Tools (affiliate links; no extra cost to you):

 

Gluten-Free Tips:

Make sure the stock you use is gluten-free or use your own homemade broth. Plain rice is naturally gluten-free, but you want to avoid most rice blends because they can have cross-contamination issues.

 

Yield: 8 to 10 side servings

Herb Cranberry Rice Pilaf (Gluten Free)

Herb Cranberry Rice Pilaf; © 2021 Jane Bonacci, The Heritage Cook

This is a perfect gluten-free side dish for holiday meals, but it is delicious any time of the year. It is a one-dish meal that can be made ahead and reheated saving you time while you get the rest of the meal ready. It can also serve as a vegetarian/vegan main course if desired.

Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 15 minutes

Ingredients

Cranberries

  • 1/4 cup dried sweetened cranberries
  • 1/4 cup boiling water
  • 1/4 cup dry white wine or dry vermouth (or more water)

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 red or yellow bell peppers, seeded and finely chopped
  • 2 tsp thyme leaves
  • 1 tsp chopped parsley
  • 2 cups long-grain or medium-grain white rice
  • 2 cups chicken or vegetable stock (look for gluten-free varieties)
  • 1 cup dry white wine or dry vermouth (or use more stock or water)
  • 1 to 2 tsp kosher salt
  • 1/2 tsp freshly ground black or white pepper
  • Minced chives, for garnishing

Instructions

  1. 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.
  2. In an ovenproof deep skillet with a lid, 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 herbs. Toss the rice often, cooking until the grains start to turn lightly golden in color and are evenly coated with the butter and/or oil.
  3. 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.
  4. 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.
  5. 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 and serve hot.
  6. * Always hang a kitchen towel or hot pad over the hot handle of the pan to avoid burning yourself.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 195Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 590mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 8g
© Jane Bonacci The Heritage Cook
Cuisine: American / Category: Sides

 

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Herb Cranberry Rice Pilaf; © 2021 Jane Bonacci, The Heritage Cook

 

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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This page may contain affiliate links. This post was first shared in Nov 2013. The article was updated in 2021.

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Comments

  1. Annette

    I love to make stir-fry, but the handle on my pan came off. This pan would allow me to once again make it.

  6. Jane Bonacci

    Good Luck to you all! I wish I had a pan for all of you! I am so happy you stopped by and I hope you take a second to look around. I have a ton of great recipes to make it fun to get in the kitchen and create delicious/healthy meals for you and your family!

  7. Wendy R.

    I’ve never made pilaf and would like to try it! I’d definitely use the pan to make butternut squash risotto.

  25. Linda Prater

    I have a rice dish on my menu for Thanksgiving, this rice pilaf looks like just the ticket thank for posting it. And of course I am entering the Circulon pan giveaway I really do need a new non stick pan.

  26. Susan

    This dish sounds wonderful and Holiday-esque! Can hardly wait to try it with or without the new pan. Thanks for the opportunity.

  27. Veronica

    The pilaf looks great! I definitely want to try it. Maybe I’ll try it with brown rice to get my daughter to eat brown rice. I’ll enter the giveaway too. I can always use a new pan.

    Thanks for sharing!

  29. Edie

    I would definitely make this rice pilaf first. Never attempted making pilaf before and this recipe looks and sounds delicious.

  31. Roberta Breuer

    I would LOVE to have a 12″ Circulon – I have heard good things about them. My current 12″ pan is warped (thanks to my significant other!) and I need another. Would love to give it a try!!

  32. Sharon Kiellach

    What a great girt this 12″ pan would make!!! For me!! I’ve been married since 1968 and am in desperate need of a new pan like this!

  33. Patty Lee Vasil

    Thank you for the give away. The circulon 12″ pan would be a wonderful gift for my new daughter in law. She needs pans for her kitchen and this would be a great gift.

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