Rice Pilaf With Cranberries and Almonds |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Elegant, flavorful side to most any meat entree. Ingredients:
2 cups reduced-sodium chicken broth |
2 cups instant brown rice |
1/2 cup slivered almonds, lightly toasted |
1/2 cup dried cranberries |
2 teaspoons salt-free garlic and herb seasoning |
2 tablespoons fresh parsley leaves, chopped fresh (optional) |
Directions:
1. In a medium saucepan, bring chicken broth to a boil.
2. Add rice, almonds, cranberries and herb seasoning.
3. Reduce heat to low, cover and cook 5 minutes, until liquid is absorbed.
4. Remove from heat, stir in parsley and season with salt and pepper to taste if desired.
|
|