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Cranberry Tea Rice and Noodle Pilaf

Lydia Lindsay TeaChef Level 1

A side dish that goes well with poultry or pork.



  • 3 tsp. cranberry tea leaves
  • 2 1/4 c. hot water
  • 1 small onion, diced
  • 2 tsp. vegetable oil, preferably canola
  • 3/4 c. egg noodles, broken
  • 1 c. long-grain white rice, uncooked
  • 1/4 c. dried cranberries
  • salt and freshly ground black pepper to taste


Brew tea in water. Steep 5 min. and strain tea leaves out. Heat oil in a heavy saucepan over medium heat. Add onion and noodles, stirring constantly until noodles are golden brown and onion is softened, about 5 min. Add rice and cook, stirring, for 1 min. Add cranberries. Pour in tea and bring to a boil. Reduce heat to low and simmer, covered, until the liquid is absorbed, about 20 min. Remove from heat and fluff rice. Stir in salt and pepper to taste.

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