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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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

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.
Nutrition Facts
1 each: 217 calories, 6g fat (2g saturated fat), 8mg cholesterol, 269mg sodium, 37g carbohydrate (10g sugars, 2g fiber), 4g protein.

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Reviews

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Average Rating:
  • FACSteacher
    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.