DIRECTIONS

1. Heat a large saucepan and add 1 tablespoon oil. Add
rice and stir, coating rice with the oil. Add 3–4 cups of
water, stir, and cover, reducing the heat to a low
simmer. Allow the rice to cook for 20 minutes, adding
more liquid if necessary.
2. While the rice is cooking, heat a large sauté pan and
add the remaining oil and red onion.
3. When the onion is translucent, add mushrooms and
celery and sauté until soft.
Add the cranberries and sauté until soft, then add the
sweetener and mix thoroughly.
4. When the rice is cooked and no longer firm to the
bite, add to the cranberry and mushroom mixture and
combine. Taste for seasoning and adjust for salt if
necessary.

VARIATIONS

Vegetarian/Vegan
Make the pilaf with water or vegetable stock, then
top with roasted root vegetables like squash, sweet
potatoes, and carrots. Add grilled tofu, tempeh, or
beans for protein.
Thanksgiving-inspired
Make the pilaf with chicken or turkey stock or bone
broth, then top with roasted root vegetables and turkey
or chicken.
Extra Hearty
Make the pilaf with bone broth and Shiitake
mushrooms, then top with steak or pork.
On the Side
Make the pilaf with any liquid, then top simply with
crushed toasted nuts like pecans, hazelnuts, or
pistachios.