Cranberry Rice

Category: Rice Varieties
Preparation Time: 5 mins 
Cooking Time: 15 to 20 mins
Servings: 2-3 servings

Cranberry Rice

Fresh cranberries will be available during Nov to Dec and I usually used them for preparing our South Indian dishes like rasam , pickle or rice. This rice recipe is a very simple one and just like our regular tomato rice or lime rice. We can also use frozen cranberries for making this rice.

Ingredients:

• Rice - 1 cup
• Fresh Cranberries - 1 to 2 cups (Adjust as per taste)
• Onion -  1 no sliced 
• Ginger -  1 inch piece, finely chopped
• Oil -  1/2 tbsp
• Mustard seeds -  1/2 tsp
• Channa Dhal -  1/2 tbsp
• Split Urad dhal -  1/2 tbsp
• Peanuts  -  1 to 2 tbsp
• Curry leaves -  few
• Green chillies, slitted -  2 to 4 nos (adjust as per spice level)
• Salt -  to taste

Method:

1. Wash and soak 1 cup of rice for atleast 30 mins and then cook as usual in such a way the grains are separate. Once its done, spread it in a plate and allow it to cool
2. Wash the cranberries and if needed we can halve them
3. Heat oil in a pan, once it becomes hot add the mustard seeds followed by Channa dhal, Urad dhal, peanuts and then curry leaves
4. Once the dhals turn golden brown, add the finely chopped ginger and saute for a minute
5. Then add the onion and green chillies, saute for  3 to 4 mins until it becomes transparent and pink 
   
6. Now add the cranberries, sprinkle salt 
   
7. Saute in medium flame for few mins 
   
   
   
   
8. Saute until it gets cooked and turned mushy
   
9. Add in the cooked rice and mix gently so that the rice grains get mixed well
   
10. Check for salt and switch off
    
    
    
11. Serve hot or can be packed in lunch box!