Cranberry Orange Pilaf
- Recipe Yield : 5 cups
Ingredients
- 1 tablespoon butter or margarine
- 1 clove garlic, minced
- 3 green onions, sliced
- 1 14.5-ounce can reduced-sodium or regular chicken broth
- 1/4 teaspoon fresh or dried rosemary
- 1/8 teaspoon cinnamon
- 1 6.6-ounce package NEAR EAST Toasted Almond Pilaf mix
- 1/2 cup dried cranberries or chopped fresh cranberries
- 1 seedless orange, peeled and chopped
Preparation Steps
- In medium saucepan, melt butter over medium heat. Add green onion and garlic; cook 1 minute, stirring frequently.
- Add broth and 1/4 cup water. Stir in rosemary and cinnamon. Bring to a boil over high heat.
- Stir in rice and contents of Spice Sack.
- Cover; reduce heat to low. Simmer 20 to 25 minutes or until most of liquid is absorbed.
- Remove from heat. Stir in cranberries and orange. Cover; let stand 5 minutes.
Nutritional Information
Calories: 215, Total Fat: 5g, Cholesterol: 6mg, Sodium: 750mg, Total Carbohydrate: 40g, Protein: 5g
Variations
This recipe can be doubled. Prepare as directed in a large saucepan, doubling the ingredients, but not the cook time.
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