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Brown Rice with Cranberries and Almonds

I'm always looking to switch things up during the holiday season. This brown rice with cranberries and almonds dish fits the bill as it's on the lighter side and it uses ingredients I always have on hand. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 35 min. Bake: 1-1/4 hours
  • Makes
    10 servings

Ingredients

  • 3 cans (14-1/2 ounces each) beef broth
  • 1/4 cup butter, cubed
  • 1 large onion, chopped
  • 1 cup uncooked long grain brown rice
  • 1/2 cup bulgur
  • 1/2 cup slivered almonds
  • 1/2 cup dried cranberries
  • 3/4 cup minced fresh parsley, divided
  • 1/4 cup chopped green onions
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Preheat oven to 375°. In a large saucepan, bring broth to a simmer; reduce heat to low and keep hot. In a large skillet, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add rice, bulgur and almonds; cook and stir until rice is lightly browned, and has a nutty aroma, 2-3 minutes.
  • Transfer to a greased 13x9-in. baking dish. Stir in cranberries, 1/2 cup parsley, green onions, salt and pepper. Stir in hot broth. Bake, covered, 45 minutes. Uncover and continue to cook until liquid is absorbed and rice is tender, 30-35 minutes longer. Remove from oven and fluff with a fork. Cover; let stand 5-10 minutes. Sprinkle with remaining parsley before serving.
Nutrition Facts
3/4 cup: 207 calories, 8g fat (3g saturated fat), 12mg cholesterol, 658mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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