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Rice Pilaf with Cranberries and Almonds

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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 chopped fresh parsley leaves, optional

Details

Preparation

Step 1

In a medium saucepan, bring chicken broth to a boil. Add rice, almonds, cranberries and herb seasoning, reduce heat to low, cover and cook 5 minutes, until liquid is absorbed. Remove from heat, stir in parsley and season with salt and pepper.

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