Cranberry Rice Pilaf


Serves: 6

  1. 1 teaspoon butter, unsalted
  2. 1/2 cup finely chopped onions
  3. 1 sprig fresh thyme (optional)
  4. 1 cup converted rice
  5. 3/4 cup dried cranberries
  6. 1 1/2 cups chicken stock or water
  7. salt to taste
  8. freshly ground black pepper

Cooking Instructions:

  1. Preheat the oven to 350°F.
  2. In a small ovenproof pot, melt the butter over medium-low heat. Add the onion and thyme, and cook for 3 to 4 minutes, until the onions become translucent but not brown.
  3. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.
  4. Add the cranberries and the stock and bring to a boil over high heat.
  5. As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes. 6. Add the salt and pepper, and fluff with a fork.

Nutritional Information:

  1. Serving Size: 2/3 Cups
  2. Calories 177
  3. Carbohydrate 37 g
  4. Fat 1g
  5. Fiber 2g
  6. Protein 3g
  7. Sodium 80mg

Latest posts by Alex Jarrett

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)