Recipe Summary

Prep time: 10 mins
Cook time: 20 mins
Yield: 6 servings

Ratings & Reviews

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Rated by 3 visitors

This recipe is...

rich in grains
lower in fat
lower in fat

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Cranberry Rice Pilaf
This recipe serves:   
1 teaspoon butter, unsalted
1/2 cup finely chopped onions
1 sprig fresh thyme (optional)
1 cup converted rice
3/4 cup dried cranberries
1 1/2 cups chicken stock or water
salt to taste
freshly ground black pepper

Cooking Instructions
1. Preheat the oven to 350°F.

2. In a small ovenproof pot, melt the butter over medium-low heat. Add the onion and thyme, and cook for 3 to 4 minutes, until the onions become translucent but not brown.

3. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.

4. Add the cranberries and the stock and bring to a boil over high heat.

5. As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes.

6. Add the salt and pepper, and fluff with a fork.

Serving Size: 2/3 cup

Nutritional Information
Number of Servings: 6
Per Serving
Calories 177 Carbohydrate 37 g
Fat 1 g Fiber 2 g
Protein 3 g Saturated Fat 1 g
Sodium 80 mg    


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