Yield: 6 Servings
| Measure | Ingredient |
|---|
½ stick butter
1 lg onion -- chopped
2 c basmati rice
½ c dried cranberries
4 c fresh or canned chicken
: stock or broth
: Salt and freshly-ground : black pepper
¼ c finely chopped fresh
: parsley
In a large saucepan melt butter over medium heat. Add onion and cook until soft, 5 minutes. Add rice and stir until translucent, 2 to 3 minutes. Add cranberries and stock and stirwell. Bring to a boil, reduce heat, and simmer until tender, about 18 minutes. Season to taste with salt and pepper. Stir in parsley just before serving.
Yield 6 to 8 servings
Recipe By : Nathalie Dupree, TVFN From: Path <phannema@...> Date: Wed, 9 Oct 1996 15:25:19 ~0700 (P