Cranberry Confetti Rice Recipe

Cranberry Confetti Rice Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Dried cranberries lend a splash of color to this appealing recipe. “I think it makes a great side dish for Thanksgiving or Christmas,” says Lora Billmire of Spokane, Washington.

This recipe is:

Quick

[X]

Rate Cranberry Confetti Rice Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cranberry Confetti Rice Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

5 25 30

Ingredients

2 tablespoons chopped onion
2 tablespoons chopped celery
2 teaspoons canola oil
2/3 cup chicken broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
Dash pepper
2 tablespoons slivered almonds
2 tablespoons dried cranberries

Directions

In a small saucepan, saute onion and celery in oil until tender. Add the broth, rice, salt and pepper. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. Add almonds and cranberries.
Cover and simmer 9-11 minutes longer or until rice is tender. Fluff with a fork. Serve warm. Yield: 2 servings.

Nutritional Facts 3/4 cup (prepared with reduced-sodium broth) equals 226 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 493 mg sodium, 34 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Confetti Rice in Cooking for 2 Winter 2009, p24

Keep Onion Handy

I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts