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Cranberry Rice Pilaf

By: S. Sonnon

"This deliciously different pilaf gets its festive color from tart cranberries, while brown rice provides wholesome flavor. It's excellent alongside poultry."

Rate/Review | Read Reviews (7)

Cook Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

Directions

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.