I've decided to start with this recipe as it is such an amazing Christmassy recipe. The cranberries give it a lovely sweetness whilst the parsley and onions make it taste like stuffing! It's a great accompaniment to some leftover turkey on Boxing Day. This recipe is my Mum's adaptation of a Nigella Lawson stuffing recipe in the cookery book Feast. It originally contained dried sour cherries but my Mum put cranberries in the recipe instead and it turned into a wonderful Christmassy side dish!
2 onions, finely sliced
2 cloves garlic, finely sliced
200g basmati rice (or enough for how many you are cooking for)
80g dried cranberries
4 tablespoons chopped parsley
Melt the butter in a wide saucepan. Add the finely sliced garlic and onions to the melted butter and fry gently until the onions brown.
Add the rice and dried cranberries and stir well so the rice is coated in the buttery mixture.
Add the water and a sprinkling of salt and bring to the boil. Pop the lid on and cook at a very low heat for 15 minutes.
The rice will be cooked when the water has all been more or less absorbed. Then add the parsley and mix well. Season with salt and pepper.
Ta-da! Enjoy this Christmassy cranberry rice with some nice roast chicken or turkey!