8 ounces fresh cranberries
2 tablespoons honey
2 tablespoons sugar, or more to taste
Kosher salt and freshly ground pepper
A few fronds dill
3 cups cooked long-grain brown rice
Grate the orange peel to yield 1 teaspoon, then cut several very thin strips of peel (no pith) and reserve for finishing the dish. Squeeze 3 tablespoons of juice from the orange directly into a large saucepan.
Add the zest, cranberries, honey, sugar and a pinch each of salt and pepper to the saucepan and heat over medium heat. Cook for 5 to 7 minutes, stirring often, until all the cranberries have burst and the mixture has thickened. Taste, and add sugar as needed; it should be a little tart.
Finely chop the dill to yield 2 teaspoons.
Gently stir the cooked rice and dill into the cranberry mixture, cooking until just heated through. Garnish with strips of orange peel. Makes 4 servings.
Source: Adapted from “Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook,” by Liana Krissoff (Stewart, Tabori & Chang).
Per serving: 250 calories, 4 g protein, 57 g carbohydrates, 2 g fat (0 saturated fat), 0 cholesterol, 70 mg sodium, 5 g dietary fiber, 19 g sugar.