Cranberry Rice Pilaf
Total TimePrep/Total Time: 20 min.
- 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
- 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.
Nutrition Facts1 each: 217 calories, 6g fat (2g saturated fat), 8mg cholesterol, 269mg sodium, 37g carbohydrate (10g sugars, 2g fiber), 4g protein.
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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.