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Cranberry Rice Pilaf

 Cranberry Rice Pilaf
This deliciously different pilaf gets its festive color from tart cranberries, while brown rice provides wholesome flavor. It's excellent alongside poultry.
4 ServingsPrep/Total Time: 20 min.

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.