Cranberry, Walnut, and Celery Rice

1. 1 Long-grain ricepack 800 g ≈ $1.94 75 g
2. 2 Dried cranberries 25 g
3. 3 Walnutspack 150 g ≈ $4.00 20 g
4. 4 Onions≈ $1.60 per kg 45 g
5. 5 Celery stalkspack 400 g ≈ $2.20 35 g
6. 6 Butterpack 180 g ≈ $1.58 14 g
7. 7 Vegetable stock cubes to taste
8. 8 Parsleypack 50 g ≈ $1.50 5 g
9. 9 Salt 1 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely dice the onion⁴ and celery⁵. Rinse the rice until the water runs clear.

2. Heat the oil in a skillet and cook the onion⁴ and celery⁵ for 4 minutes until soft.

3. Stir in the rice and toast for 1 minute.

4. Add 160 ml water, half a vegetable bouillon cube, salt, and pepper.

5. Simmer covered on low heat for 18–20 minutes until the rice is tender.

6. Fold in the cranberries, chopped walnuts³, and parsley⁸, then cover for 5 minutes.