by Mollie Katzen
molliekatzen.com

From The Heart of the Plate: Vegetarian Recipes for a New Generation

6 servings

Let your rice and beans put on their Christmas outfit, and you can serve this fun arrangement at your bigger holiday  feasts and/or to keep the spirit going for lighter suppers in between. Begin with red rice, and then take it deeper into garnet-hued territory with cranberry-infused red onion -  a little sweet, a little salty. This delicious, tart, burgundy pilaf becomes even more Celtic-ish when surrounded by a mélange of green beans, edamame and peas.

• There are several kinds of whole grain red rice available in natural groceries and gourmet shops—and online. I tend to alternate between Bhutanese and Wehani, each of which comes with a very cool back story.

 •Wehani rice is a ruddy basmati iteration, developed by the Lundberg family; named for brothers Wendell, Eldon, Homer, Albert, and Harlan Lundberg. A dark reddish brown, it looks like a plump, blushing version of wild rice. If your curiosity is now triggered, the Lundbergs’ own description of Wehani’s aroma as reminiscent of “hot, buttered peanuts” should take you the rest of the way there.

• Bhutanese red rice is exported from Bhutan in the Himalayas. The American importers, Lotus Foods, have done double good, providing Bhutanese farmers with access to the global marketplace while protecting this beautiful, once-rare rice from extinction. It’s relatively quick-cooking (20 minutes).

• Cranberries need to be sweetened, even if just minimally, in order to be palatable. Both agave nectar and sugar will work, and I like to use a combination. When cooking this myself, I tend to add 2 tablespoons agave nectar and 1 tablespoon sugar. You can customize per your own inclinations.

• The large skillet might seem oversized at first, when you are cooking just the onion and cranberries, but you will need the space to accommodate the cooked rice. Prepare the other ingredients while the rice simmers.

• Not only is it okay to make this rice ahead and reheat it, it’s actually better that way. If you’ll be serving this with the green bean mélange, make the rice ahead, and reheat it while you prepare the vegetables just before serving.

• This will keep for several days in a tightly covered container in the refrigerator. It reheats well—covered, in a 250°F oven or toaster oven, or in a microwave. 

1. Combine the rice and 3 cups water in a medium-sized saucepan. Bring to a boil, lower the heat to a simmer, cover, and cook undisturbed (with a heat absorber, if you have one, underneath) - 20 minutes for Bhutanese rice or 40 minutes for Wehani. If the rice is not tender enough at this point—or if it appears to be sticking—splash in up to ¼ cup additional water, and cook it a little further. When the rice is done to your liking, fluff it with a fork to let steam escape and to separate the grains.
2. Meanwhile, place a large (10- to 12-inch) skillet over medium heat and wait for about a minute, then add the oil and swirl to coat the pan. Toss in the onion and ¼ teaspoon of the salt, and sauté for 5 to 8 minutes, or until the onion begins to soften.
3. Stir in the cranberries, and sauté for another 5 minutes, or until the cranberries and have softened into the onions. Add the sweetener, stirring to distribute it as evenly as possible.
4. Turn off the heat, and begin forking the rice into the cranberry mixture, stirring it in with a large fork, sprinkling in another ¼ teaspoon salt, and fluffing as you go. When all the rice is incorporated, taste to see if you’re happy with the salt and sweetening, and adjust accordingly. Serve hot or warm.