Rice Side Dish with Cranberries

Ingredients

Long-grain rice 300 g

Salt 1/2 tsp

Orange juice 125 ml

Chicken broth 3 cups

Mustard 1 tbsp

Cranberries 250 g

Orange zest 20 g

Bring the chicken broth to a boil, add the rice, season with salt, reduce the heat to low, cover, and simmer for 20 minutes, until the rice has absorbed all the liquid. Wash and sort the cranberries.

Set aside a handful of berries for garnish, and bring the rest to a boil in a small saucepan or saucepan with the orange juice, zest, and mustard. Simmer the mixture over low heat for 3 minutes, then mix with the almost-cooked rice and cook for another 2-3 minutes.

Pour the rice into well-greased pans, then arrange on individual plates, garnishing with thin strips of orange zest and cranberries. Serve immediately.

Enjoy!