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Recipe Summary

Prep time: 10 mins
Cook time: 20 mins
Yield: 4 servings

Ratings & Reviews

User rating:rating

Rated by 3 visitors

This recipe is...

  • low in fat
  • rich in grains
 
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Cranberry Rice Pilaf

This recipe serves: 
Ingredients
1 teaspoon butter, unsalted
1/3 cup finely chopped onions
1 sprig fresh thyme (optional)
2/3 cup converted rice
1/2 cup dried cranberries
1 cup chicken stock or water
salt to taste
freshly ground black pepper
Cooking Instructions
1. Preheat the oven to 350F.

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: 4

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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