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Wild Rice and Cranberry Pilaf


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  • Rice
  • Spice sack
  • 1 can (14 ½ ounces) chicken broth
  • 1/4 ¼ cup sunflower seeds
  • 1/4 ¼ cup dried cranberries
  • 1/4 ¼ cup currants
  • 1/3 cup sliced almonds



Step 1

In medium saucepan, bring one can of chicken broth and 1 tablespoon olive oil just to a boil. Stir in rice and contents of spice sack. Return to a boil. Cover; reduce heat to low. Simmer 25 to 30 minutes or until most of the broth is absorbed. Stir in nuts and fruit and mix well. Serve.

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