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Cranberry Confetti Rice

Dried cranberries lend a splash of color to this appealing recipe. “I think it makes a great side dish for Thanksgiving or Christmas,” says Lora Billmire of Spokane, Washington.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 2 tablespoons chopped onion
  • 2 tablespoons chopped celery
  • 2 teaspoons canola oil
  • 2/3 cup chicken broth
  • 1/3 cup uncooked long grain rice
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 tablespoons slivered almonds
  • 2 tablespoons dried cranberries

Directions

  • In a small saucepan, saute onion and celery in oil until tender. Add the broth, rice, salt and pepper. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. Add almonds and cranberries.
  • Cover and simmer 9-11 minutes longer or until rice is tender. Fluff with a fork. Serve warm.
Nutrition Facts
3/4 cup: 226 calories, 8g fat (1g saturated fat), 0 cholesterol, 493mg sodium, 34g carbohydrate (6g sugars, 2g fiber), 5g protein.

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