Cranberry rice

Fresh cranberries are available till Thanksgiving. You can buy now and freeze it . Usually I  prepare cranberry as rice or thokku. Try this vegetarian meal for Thanksgiving day. Raw cranberries are a source of antioxidants under active research for possible benefits to the immune system and as anti-cancer agents.

 

Ingredients:

• Cranberry - 1 cup
• Cooked rice - 2 cups
• Green chilly - 1
• Grated ginger - 1 tsp
• Peanuts - 1 tbsp
• Mustard seeds - 1/4 tsp (optional)
• Urad dal - 1 tsp (optional)
• Chana dal - 1 tsp (optional)
• Cilantro - for garnishing
• Oil - 1 tbsp

Method:

Rinse the cranberries and grind it without water. Heat a wide pan with a tbsp of oil, add mustard seeds, urad dal, chana dal, peanuts, green chilly and grated ginger. Fry till the peanuts are crunchy and the dal turns golden brown.

Combine the cranberries and fry for 5 minutes in a medium flame. Add salt and mix well. Switch it off.
Cool the cooked rice.

Then mix with cranberries and serve. Garnish with cilantro.

Note:

• Cool the rice completely before mixing, otherwise it will stick together and will not combine properly. 
• Since cranberries are sour, you can add more green chillies or ground pepper.