• Prep Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings



Cook the rice according to package directions.

In a small skillet or fry pan over low heat, add 1 tbsp. of butter. Toss pine nuts in pan and let them heat for about 2 minutes. Be certain to toss or shake the pine nuts often to avoid burning. When nuts are equally brown in color remove them from the pan and set aside.

In the same skillet, combine Alessi White Balsamic Vinegar, dried cranberries and 2 tablespoons water. Bring to a boil over medium-high heat. Reduce to a simmer and cook until vinegar is almost absorbed. Set aside.

Add cranberries, pine nuts and sliced scallions to rice and toss. Serve warm.