Cranberry Rice Pilaf

Cranberry Rice Pilaf

 Made  times

"This deliciously different pilaf gets its festive color from tart cranberries, while brown rice provides wholesome flavor. It's excellent alongside poultry."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

20 m servings
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Directions

Print
  • Cook

  • Ready In

  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.

Reviews

7
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

It was exceptionally good! We really enjoyed the blend of flavors.

Most helpful critical review

Nice blend of sweet and tart. I added some cinnamon and nutmeg to jazz it up a bit.

Most helpful
Most positive
Least positive
Newest

Nice blend of sweet and tart. I added some cinnamon and nutmeg to jazz it up a bit.

It was exceptionally good! We really enjoyed the blend of flavors.

I wasn't really a fan of this, and I really truly wanted to be. I may try again next time I have extra cranberries on hand, the texture and flavor combined was what really didnt do for me, but I...

This was pretty good. I made it for a thanksgiving pot luck at work. I may use apple juice instead of orange next time for a milder flavor. I also added morningstar farms "chicken" strips meal...

Good, quick dish. I played with it a little: instead of juice, I added 1/2 cup water and 2 mardarin oranges, sections cut in half, and I added 3/4 cup cooked yellow split peas and 2 tbsp chopped...

This was a nice, light and easy side dish to prepare.

Mine turned out quite moist, I may have gotten the liquid conversion wrong. I also found it to be far too sweet for a savory dish. My 2 young girls LOVED it.

Other stories that may interest you