Cranberry Rice Pilaf Recipe

Cranberry Rice Pilaf Recipe photo by Taste of Home

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This deliciously different pilaf gets its festive color from tart cranberries, while brown rice provides wholesome flavor. It's excellent alongside poultry.

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Cranberry Rice Pilaf Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

1 cup chicken broth
1/2 cup orange juice
2 tablespoons sugar
1-1/2 cups uncooked instant brown rice
1/2 cup fresh or frozen cranberries, thawed
1 tablespoon butter
2 tablespoons sliced almonds, toasted

Directions

In a large saucepan, bring the broth, orange juice and sugar to a boil. Stir in the rice, cranberries and butter. Reduce heat; cover and cook for 5-8 minutes or until water is absorbed. Remove from the heat and let stand for 5 minutes. Sprinkle with almonds. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 217 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 269 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Cranberry Rice Pilaf in Country Woman Christmas Annual 2001, p28

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Cranberry Rice Pilaf

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(1-1) of 1 reviews

Reviewed on Dec. 25, 2012 by FACSteacher

We had this for Christmas dinner and it was not great. The picture is misleading; ours ended up pink/red when the cranberries were cooked in with the rice. The flavor is pretty boring and I don't plan to make this one again.