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Cranberry Rice Pilaf Recipe

Cranberry Rice Pilaf Recipe

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. YIELD:4 servings


  • 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 or margarine
  • 2 tablespoons sliced almonds, toasted


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

Reviews for Cranberry Rice Pilaf

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Reviewed 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."

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