- cooking spray
- 2 1/2 cups chicken broth
- 1 1/2 cups brown and wild rice mix
- 3 tablespoons butter
- 1 cup slivered almonds
- 2 tablespoons dried parsley
- 1 cup sweetened dried cranberries (such as Craisins®)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.
- Bring chicken broth to a boil in a saucepan.
- Pour rice mix into the prepared baking dish. Carefully pour boiling chicken broth over the rice. Cover the dish with aluminum foil.
- Bake in preheated oven until rice is tender, about 1 hour.
- Melt butter in a skillet over medium heat. Cook and stir almonds in hot butter until they start to color, 3 to 5 minutes. Sprinkle parsley over the almonds; continue to cook and stir until the almonds are lightly browned, another 3 to 5 minutes.
- Mix the baked rice, the almond mixture, cranberries, salt, and pepper in a large bowl; toss to serve.
05/01/2018
recipepes.com
Almond Wild Rice, recipe
PT15M
PT1H
5
455 calories
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