brown rice and cranberry pilaf

4 Servings
1 cup Chicken broth
½ cup Orange juice
2 tablespoons Sugar; (optional)
1½ cup Minute Instant Brown Rice
½ cup Fresh cranberries
2 tablespoons Sliced almonds; toasted

Bring broth, orange juice and sugar to boil. Stir in rice and cranberries.

Return to boil. Reduce heat; cover. Simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in almonds. Makes 2½ cups.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 10, 1998

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