Cranberry Rice Pilaf for Thanksgiving

Maybe your family prefers rice for THANKSGIVING. Mine doesn't, but that doesn't mean this wouldn't be a FABULOUS addition to your holiday table if your FAMILY wants it! (Sorry, but we are totally traditional mashed potato people!). Either way, this is simple, FESTIVE, and definitely yum.

Cranberry Rice Pilaf
1 1/2 cups uncooked rice
1/3 sweet onion, finely chopped
1 to 2 tablespoons butter
3 cups chicken broth or water
1/2 cup salted pepitas (small pumpkin seeds often found by "salad" toppers at grocery stores)
1/2 cup Craisins, roughly chopped

In a large pot, sauté the uncooked rice an onion in butter until onion is tender and rice is nicely toasted, maybe 5 or so minutes. Pour in the chicken broth and bring to a boil. Once it boils, turn heat to low and cover with a lid; cook for 15 minutes or until rice is fluffy and liquid is gone. Fluff with a fork and then stir in the pepitas and craisins. Let warm through and then serve.

TIP: Feel free to add more onion, pepitas, and Craisins. I always say the more, the merrier!

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