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Festive Pear and Cranberry Spinach Basmati Pilaf

Name: Festive Pear and Cranberry Spinach Basmati Pilaf
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 1 teaspoon garlic powder; ¼ teaspoon black pepper; 1¾ cups pear juice; 2 tablespoons butter; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon salt; 1 pear, chopped; 1½ cups dried cranberries; 1 cup pecans, chopped and toasted; 2 cups fresh spinach leaves; 1½ cups basmati rice; 1 small yellow onion, diced

The Festive Pear and Cranberry Spinach Basmati Pilaf offers a delightful burst of flavors coupled with wholesome ingredients. The rice with rich pear juice, sweet cranberries, fresh spinach, and toasted pecans create a symphony of tastes that will brighten any meal. This easy-to-follow recipe ensure...

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37 min

TOTAL TIME

634

CALORIES

$2.69

PER SERVING

Festive Pear and Cranberry Spinach Basmati Pilaf

Ingredients

13 INGREDIENTS

4 SERVINGS

1 tsp garlic powder

1/4 tsp black pepper

1 3/4 cups pear juice

2 tbsp butter

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1 whole pear

chopped

1 1/2 cups dried cranberries

1 cup pecans

chopped and toasted

2 cups fresh spinach leaves

1 1/2 cups basmati rice

1 small yellow onion

diced

Directions

7 STEPS

15 min

PREP TIME

22 min

COOK TIME

37 min

TOTAL TIME

Rinse the basmati rice under cold water until the water runs clear, then drain.

In a large non-stick pan, melt the butter over medium heat and add the diced onion. Cook until onion becomes translucent, about 5 minutes.

Add the rice to the pan with onion, stir and cook for about 2 minutes.

Pour the pear juice into the pan, gently stir, and bring to a boil. Once boiling, reduce heat to low, cover the pan, and simmer for 15 minutes, or until the rice has absorbed all the juice and is tender.

While the rice cooks, toast the chopped pecans in a separate pan on medium heat. Stir frequently until pecans are slightly browned (around 5 minutes). Set aside.

Once the rice is done, add chopped pear, toasted pecans, and dried cranberries. Sprinkle with cinnamon, nutmeg, garlic powder, salt, and black pepper. Gently mix to combine.

Remove the pan from heat, then add the fresh spinach leaves, gently folding them into the warm rice until they are wilted. Serve immediately, while hot.

Health Info

Macros

94g

CARBS

27g

FAT

PROTEIN

Allowed on these diets

GLUTEN FREE

VEGETARIAN

Contains these allergens

MILK