Cranberry Rice Pilaf Recipe
- 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
- 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.
1 each: 217 calories, 6g fat (2g saturated fat), 8mg cholesterol, 269mg sodium, 37g carbohydrate (10g sugars, 2g fiber), 4g protein
Reviews for Cranberry Rice Pilaf
"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."