Cranberry Nut Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Goes nicely with Autumn roasts. A great alternative to dressing for roast poultry. Ingredients:
2 tablespoons vegan margarine (or butter) |
1 medium onion, chopped |
1 cup rice, uncooked |
2 cups boiling water |
1/2 cup dried cranberries |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup chopped pecans |
2 tablespoons chopped parsley |
Directions:
1. Preheat oven to 350 degrees F.
2. Saute onion in butter until tender.
3. Add rice and cook until opaque.
4. Place rice and onions in an ovenproof casserole with the boiling water, cranberries, and salt and pepper.
5. Cover tightly with lid or foil and bake for 20 minutes; test rice- if needed, bake longer until rice is tender.
6. Allow casserole to stand, covered, for 10-12 minutes.
7. Toast pecans in a pie pan in the oven for about 10-12 minutes; fold nuts and parsley into rice just prior to serving.
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