Cranberry and pistachio pilaf. Nothing says Christmas like cranberries & pistachios.The caramelized onions and the aromatic rice just ties everything together.

Holidays are the time when a lot of cooking happens and nobody wants to toil  on a single dish. Here is something easy to make and conveys the spirit of holidays.If you use a rice cooker then the recipe is a breeze.

Since all the other dishes would have a fair amount of spices the pilaf  flavors are kept pretty mellow, a  slightly sweet & nutty taste stands out.

Ingredients :
Rice – 2 cups (Use Basmathi or good quality long grain rice)
White onion – 1 sliced very thin
Butter -3- 4 tsp
Cranberry( dried and sweetened) – 1/2 cup or more if u like
Pistachios – 1/2 cup (I used some cashew nuts too)
Spring onion- 2 chopped
Lemon juice -1 tbsp
Salt and white pepper powder to taste.

Method:
1. Wash and soak rice for 30 minutes.
Cook rice adding salt and pepper .I prefer to cook  in the rice cooker. Once cooked let it cool little bit then gently fluff with a fork.
2. Heat butter when it melts add onion sliced and fry it till golden brown also the cashews until they turn golden.Turn in the cranberry and pistachio and switch off flame.keep aside 1/3 of  the fried mix to spread on top.In the rest add the rice,lemon juice and gently mix .
3.Transfer it into a serving dish and spread the rest of the fried onions, cranberry,nuts and spring onion.
Serve warm along with other drool worthy dishes.
I have a chicken dish coming up in the next post so  make sure you come back.

Hope you lovely people out there would give this a try.
Meena

Here are the links to other awesome recipes from blogger friends :
Feed Me Phoebe: Stir-Fried Collard Greens with Ginger and Jalapeno

The Heritage Cook: Sweet & Lightly Spicy Corn Pudding
Jeanette’s Healthy Living: Clean Eating Holiday Side Dish Recipes
Weelicious: Cranberry Apple Chutney
Dishing: Roasted Sweet Potatoes with Honey and Spices
Elephants and the Coconut Trees: Cranberry-Pistachio Pilaf
Taste with the Eyes: Fresh Green Beans, Mexican-Style
Napa Farmhouse 1885: Italian Green Beans with Tomatoes and Pesto
Red or Green? Green Chile Pork Stew (v2) and Tamales 
Virtually Homemade: Cheese Ravioli with Roasted Brussels Sprouts and Pomegranate
Domesticate Me: Farro Risotto with Prosciutto, Parmesan and Brussels Sprouts
The Sensitive Epicure: Butter Dipped Radishes with Sea Salt
Daily*Dishin: Best Holiday Dressing
FN Dish: No-Brainer Holiday Sides