Cranberry Rice

Cranberry Rice
  • 2/3 cup uncooked brown rice
  • 1 1/2 cups water
  • 2 tablespoons canned jellied cranberry sauce
  • 1/2 cup dried cranberries
  • salt and ground black pepper to taste
  • 1/4 cup chopped toasted pecans


  1. Bring the brown rice and 1 1/2 cup of water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and almost all the liquid has been absorbed, 45 to 50 minutes. Mash the cranberry sauce in a small bowl with a fork until almost smooth, and stir the sauce into the brown rice, mixing well to tint the rice a slight pink color. Cover, and let steam for about 5 minutes.
  2. Place the dried cranberries into a microwave-safe bowl, and cook on high setting in a microwave oven just until hot, about 30 seconds. Stir the cranberries into the rice. Season to taste with salt and black pepper; serve sprinkled with pecans.

05/23/2018
Cranberry Rice, recipe PT15M PT1H 5 455 calories

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