Ingredients
Method
1.Melt butter with half the oil in medium saucepan; cook onion and celery, stirring, until celery softens. Add rice, bay leaf and cinnamon stick; cook, stirring, 2 minutes. Add stock and the water; bring to the boil. Reduce heat; simmer, covered, about 15 minutes or until rice is tender and liquid is absorbed.
2.Meanwhile, heat remaining oil in a large frying pan. Cook chicken until browned and cooked through. Remove from heat. Cover to keep warm.
3.Pour wine into same pan; bring to the boil. Reduce heat; simmer, uncovered, until liquid is reduced by half. Stir in cranberries and extra butter; add to rice mixture, stir until combined.
4.Fluff pilaf with fork; stir in nuts and juice. Serve with sliced chicken.
Currants can be used in place of the dried cranberries. If you have some, stir in â…“ cup loosely packed coarsely chopped fresh flat-leaf parsley to the pilaf just before serving.
Note
