I love the mix of sweet and savory in this side dish: It's starch and vegetable in one pot that I could easily make a whole meal of. There's no added sugar, but it's sweet. No added herbs, but it's floral; it also looks good.

I use enough oil to sauté the onion, but that's it. A pinch of salt is all that's needed, and, though I call for low-sodium chicken broth, this could just as easily be made with water, so it's an option for a vegetarian audience.

The one thing to watch out for here is the liquid-to-rice ratio. I've given the ratio for the brand of basmati rice I used, but not all basmati rice cooks the same. Check out the ratio recommended on the package and adjust with an extra 1/4 to ½ cup or so to allow for the liquid that will be absorbed by the cranberries and vegetables as the pilaf cooks.

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