Cranberry Rice recipe

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Ingredients

⅔ cup uncooked brown rice
1 ½ cups water
2 tablespoons canned jellied cranberry sauce
½ cup dried cranberries
salt and ground black pepper to taste
¼ cup chopped toasted pecans

Nutrition Info

128.6 calories
carbohydrate: 23.4 g
cholesterol: : -
fat: 3.7 g
fiber: 1.9 g
protein: 1.6 g
saturatedFat: 0.4 g
servingSize: -
sodium: 3.9 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring the brown rice and 1 1/2 cup of water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and almost all the liquid has been absorbed, 45 to 50 minutes. Mash the cranberry sauce in a small bowl with a fork until almost smooth, and stir the sauce into the brown rice, mixing well to tint the rice a slight pink color. Cover, and let steam for about 5 minutes.

  2. Place the dried cranberries into a microwave-safe bowl, and cook on high setting in a microwave oven just until hot, about 30 seconds. Stir the cranberries into the rice. Season to taste with salt and black pepper, serve sprinkled with pecans.

Recipe Yield

6 servings

Recipe Note

Depending on what you use for rice, this can be a EXTREMELY easy recipe that can compliment any entree from turkey to chicken or even fish! Save time by using precooked, bagged rice pilaf mix;add a few dashes of garlic powder and grated Parmesan, if you like!

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