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Pilaf with Chorizo, Pancetta, and Cranberries

Categories: Entertaining, Quick to fix
Type: Main Dishes

This dish is great as a side, but hearty enough to be a whole meal.

Prep Time: 10M

Cooking Time: 25M

Serves: Serves 4


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 celery ribs, finely chopped
  • 41/2oz (125g) chorizo, sliced
  • 41/2oz (125g) pancetta, cubed
  • 11/2 cups rice
  • 21/2 cups hot vegetable stock, or more as needed
  • 1/4 cup dried cranberries
  • handful of flat-leaf parsley, chopped
  • sea salt and freshly ground black pepper
Pilaf with Chorizo, Pancetta, and Cranberries photo

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  1. In a large nonstick frying pan, melt the butter in the oil over low heat. Add the onion and cook for about 5 minutes until soft. Add the garlic and celery, and cook for a few seconds more. Now add the chorizo and pancetta, and cook for another 5 minutes. Stir in the rice.
  2. Pour in half of the stock and bring to a boil. Next, pour in the remaining stock, reduce the heat slightly, and simmer gently for about 15 minutes. Stir in the cranberries.
  3. Cook until the liquid has been absorbed and the rice is tender, adding a little more stock or water if the mixture appears dry. Taste, and season with salt and pepper if needed. Stir in the chopped parsley, and serve.
  • Use chopped dried apricots instead of the cranberries.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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