Brown Rice Pilaf With Mushrooms, Almonds and Cranberries |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A nice side dish. You can use just abut any type of rice for this recipe....just adjust the cooking time. Ingredients:
2 teaspoons olive oil |
2 cups mushrooms, finely chopped |
1 cup red onion, minced |
1 teaspoon garlic, minced |
1 cup whole grain brown rice |
1/2 teaspoon salt |
1/4 cup dried cranberries, chopped |
1/4 cup slivered almonds, toasted, chopped |
2 teaspoons parsley, chopped |
1 teaspoon lemon zest, grated |
Directions:
1. Heat olive oil in a medium pan over medium high heat. Add mushrooms, onions and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
2. Stir in rice. Cook for 1 minute. Add broth and salt. Bring to a boil. Reduce heat to low and simmer, covered, for about 45 - 50 minutes.
3. Remove from heat. Stir in cranberries, nuts, parsley and lemon zest. Let stand, covered, for 10 minutes before serving.
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