 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This deliciously different pilaf gets its festive color from tart cranberries, while brown rice provides wholesome flavor. It's excellent alongside poultry. 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 |
2 tablespoons sliced almonds, toasted |
Directions:
1. In a large 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. Yield: 4 servings.
|
|