Winter Rice Pilaf

MAKES 4 TO 6 SERVINGS

The flavors in this dish are warm and cozy, but I sometimes find myself making it in the middle of summer because it is just that good. Serve along with baked fish or chicken, next to a simple roasted pork tenderloin, or on its own as a hearty vegetarian meal. If you can’t find sulfite-free dried cranberries, fresh pomegranate seeds make a great substitute. Just be sure to wait until the end to add them, instead of baking them in the dish.

1 tablespoon olive oil

1 shallot, chopped

1 cup brown rice or rice pilaf blend

¹⁄₃ cup dried cranberries (sulfite-free)

1½ teaspoons minced fresh rosemary

1 bay leaf

½ teaspoon kosher salt, plus more to taste

2 cups Vegetable Broth (page 80)

¼ cup pepitas (pumpkin seeds), toasted

Preheat the oven to 400°F.

In an oven-safe medium saucepan, warm the olive oil over medium heat. Add the shallot and sauté until softened, about 2 minutes. Stir in the rice, dried cranberries, rosemary, bay leaf, salt, and broth. Cover with a lid and place in the oven. Bake until the rice has fully absorbed the broth, 35 to 40 minutes.

Discard the bay leaf, stir in the toasted pepitas and salt to taste, and serve.