Rice Pilaf with Cranberries and Almonds
By oldbklady
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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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