dish
Cranberry Rice Pilaf

6
Serves
177
Calories
11
Nutrients
11
Vitamins

Ingredients

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

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

Nutrition Information

Number of Servings: 6
Calories
177
Protein
3 g
Total Carbohydrate
37 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
11 g
Total Fat
1 g
Saturated Fat
1 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
3 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
7 %
Percent Calories from Carbohydrate
86 %
Percent Calories from Fat
7 %
Vitamin A
25 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
1 mg
Vitamin D
0 IU
Folate
74 mcg
Vitamin E
0 IU
Vitamin K
1 mcg
Pantothenic Acid
0 mg
Calcium
16 mg
Iron
1 mg
Phosphorus
40 mg
Potassium
57 mg
Sodium
80 mg
Zinc
0 mg