Directions:
- In a medium sized sauce pan, melt butter and sauté garlic, celery, onion and carrots until soft. Add vegetable broth, rice, dried cranberries, salt and pepper. Bring to a boil from mediuim heat with a lid on an angle to let vapour out.
- Recuce heat to low and cook for 30 minutes. Once you start to see indents forming in the rice, close the cover and let sit for 25 minutes.
- Fluff with a fork and serve garnished with toasted pine nuts.
- To toast pine nuts, lightly sauté in olive oil until they are golden brown. This will add a pleasant nutty flavor to the rice.
- This dish is a great accompaniment to any meal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 497.36 Kcal (2082 kJ) | ||
| Calories from fat | 214.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.84g | 37% | |
|---|---|---|---|
| Cholesterol | 8.56mg | 3% | |
| Sodium | 488.26mg | 20% | |
| Potassium | 368.63mg | 8% | |
| Total Carbs | 66.31g | 22% | |
| Sugars | 13.7g | 55% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 8.04g | 16% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.1mg | 23% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 227.48 Kcal (952 kJ) | ||
| Calories from fat | 98.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.9g | 37% | |
|---|---|---|---|
| Cholesterol | 3.91mg | 3% | |
| Sodium | 223.32mg | 20% | |
| Potassium | 168.6mg | 8% | |
| Total Carbs | 30.33g | 22% | |
| Sugars | 6.27g | 55% | |
| Dietary Fiber | 1.73g | 15% | |
| Protein | 3.68g | 16% | |
| Vitamin C | 2mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.9mg | 23% | |
| Calcium | 15.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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