Cranberry Orange Pilaf
Toasted Almond
  1. 1 tablespoon butter or margarine
  2. 1 clove garlic, minced
  3. 3 green onions, sliced
  4. 1 14.5-ounce can reduced-sodium or regular chicken broth
  5. 1/4 teaspoon fresh or dried rosemary
  6. 1/8 teaspoon cinnamon
  7. 1 6.6-ounce package NEAR EAST® Toasted Almond Pilaf mix
  8. 1/2 cup dried cranberries or chopped fresh cranberries
  9. 1 seedless orange, peeled and chopped
Preparation Instructions
  1. In medium saucepan, melt butter over medium heat. Add green onion and garlic; cook 1 minute, stirring frequently.
  2. Add broth and 1/4 cup water. Stir in rosemary and cinnamon. Bring to a boil over high heat.
  3. Stir in rice and contents of Spice Sack.
  4. Cover; reduce heat to low. Simmer 20 to 25 minutes or until most of liquid is absorbed.
  5. Remove from heat. Stir in cranberries and orange. Cover; let stand 5 minutes.
5 cups
This recipe can be doubled. Prepare as directed in a large saucepan, doubling the ingredients, but not the cook time.
Nutrition Information
Calories: 215; Total Fat: 5g; Cholesterol: 6mg; Sodium: 750mg; Total Carbs: 40g; Protein: 5g;