Sweet and sour flavours, coupled with a crunchy texture combine to make this rice bowl an adventure for the palate.
| 1-1/2 lbs | trimmed pancetta, diced | 750 g |
| 3 | large red onion, chopped | 3 |
| 5 cups | half-and-half cream | 1.25 L |
| 9 cups | cooked U.S. rice | 2.25 L |
| 4 cups | dried cranberries | 1 L |
| 3 cups | pistachio nuts, chopped | 750 mL |
| 2 tsp | salt | 10 mL |
| 2 tsp | black pepper | 10 mL |
In large saucepan over medium heat, cook pancetta and onions until onions are tender and begin to brown, about 5 minutes. Add cream; bring to boil. Remove from heat; add cranberries, pistachios, salt and pepper; stir until well blended.
YIELD: 24 SERVINGS
Source www.riceinfo.co