This deliciously different pilaf gets its festive color from tart cranberries, while brown rice provides wholesome flavor. It's excellent alongside poultry.
- 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
- 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.
Originally published as Cranberry Rice Pilaf in Country Woman Christmas Annual 2001, p28
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