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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I found another way to use all of those cranberries that we stash during the holidays. This was found courtesy of the Cape Cod Cranberry Growers' Association. I'm putting this here for safe keeping. Ingredients:
2 cups cranberry juice cocktail |
1 cup short grain white rice, (such as arborio) |
1/4 cup leek, chopped |
salt and pepper |
1/4 cup feta cheese, crumbled |
1/2 cup dried sweetened cranberries |
2 tablespoons olive oil |
Directions:
1. Pour Cranberry Juice Cocktail into small sauce pan and place on medium-high heat. Bring to a boil.
2. Add 2 tablespoons olive oil to 1 quart sauce pan and place over high heat.
3. Add leeks and salt and pepper.
4. Sauté until leeks are translucent and then add the rice.
5. Stir until the rice is coated with oil.
6. Add the boiling cranberry juice cocktail. Stir. Cover. Turn heat down to a simmer.
7. Let simmer for 20 minutes.
8. Remove from heat, add feta cheese and sweetened dried cranberries, stir well.
9. Turn into serving dish.
10. Serve hot.
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