Cranberry Rice Pilaf Recipe
Cranberry Rice Pilaf Recipe photo by Taste of Home
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Cranberry Rice Pilaf Recipe

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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 217 calories, 6g fat (2g saturated fat), 8mg cholesterol, 269mg sodium, 37g carbohydrate (10g sugars, 2g fiber), 4g protein.


  1. 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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FACSteacher User ID: 759865 36771
Reviewed Dec. 25, 2012

"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."

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