Enjoy the bold flavors of this Italian inspired recipe made with our 100% Whole Grain Brown Rice.
Prepare our Mahatma® Whole Grain Brown Rice according to package directions.
Brown the finely trimmed pancetta and chopped onion in large skillet over medium heat. Cook until onion begins to brown, the process will take about 8 minutes.
Add half & half dairy and bring to boil.
Remove the skillet from heat. Add rice, cranberries, pistachios, salt and pepper. Stir until well blended. Serve right away, topping with more nuts and cranberries.
This meat is most commonly found in Italian cuisine and comes from pork. Yes, it is often compared to bacon but it is also quite different. Pancetta is technically part of the pork belly, so when properly cooked, it turns golden brown and crispy. You may also want to keep in mind that the secret to cooking with this meat lies in the cooking fats that are released when heat is added. They make for a flavorful base for sautéing.
Mixed with half & half and other ingredients, the brown rice develops a creamy risotto-like texture that is quite similar to our Creamy Mushroom Risotto recipe.
Fried pancetta and nuts make a great combination and add a nice crunch to this enticing recipe. If you’re not so fond of pistachios, sub them out for another salty dried fruit like salted almonds, cashews or walnuts. If you’re nuts about nuts, add different varieties for an extra crunchy result.
Cranberries are another ingredient that elevates this recipe to a whole new level. You can easily swap them out with dried peaches, figs or raisins – just note that they add a sweeter contrast that works to balance out the flavors of the recipe nicely.
Need to use up leftover rice? Use it to prepare our authentic Mexican Rice recipe with a whole grain twist.