Brown Rice Pilaf Combined Bacon with Walnuts and Cranberries


1/4 pound lean bacon
1 onion
2 celery stalks
3/4 pound head of cabbage
1/3 cup coarsely chopped walnuts
1 tablespoon olive oil
1-1/3 cups brown rice
4 cups hot chicken stock
1/4 cup dried cranberries
4 tablespoons snipped fresh chives


  1. Cut the bacon into thin strips. Finely chop the onion and celery, and shred the cabbage.
  2. Add the bacon to a large dry frying pan over medium-high heat and fry for 5 minutes until browned. Add the walnuts, cooking them with the bacon for 1 minute. Remove the bacon and walnuts and set aside.
  3. Add the oil, onion, and celery to the pan and cook over high heat for 2 minutes, or until the onion softens.
  4. Add the rice and continue to cook for 2 minutes, stirring frequently, until the rice grains are opaque.
  5. Add 2 cups chicken stock, bring to a boil, reduce heat to medium, cover, and simmer for 5 minutes. Add the remaining stock, return to a boil and cook for another 10 minutes.
  6. Pile the cabbage on top of the rice, cover, and cook over low heat for 20 minutes, or until the rice is tender and the cabbage is cooked.
  7. Add the fried bacon and walnuts plus the cranberries for the last minute of cooking and warm through.
  8. Season to taste and divide the pilaf among four plates. Sprinkle with chives and serve.

Cook’s Tips

  • Savoy cabbage or any green cabbage works well in this recipe. Collard greens or curly kale are also good choices.
  • Take care adding the first batch of stock to the hot pan. It will sizzle and steam as the liquid hits the bottom of the pan.

Makes 4 servings.

Source: Super Foods