Cranberry Rice Pilaf

4
(3 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings6

A fresh tasting rice pilaf recipe flavored with dried cranberries, orange juice and thyme

Ingredients
  • 2 tablespoons Parkay® Original Spread-tub
  • 1-1/2 cups long-grain white rice, uncooked
  • 2 cups reduced-sodium chicken broth
  • 1 cup orange juice
  • 1/3 cup dried cranberries
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 cup chopped green onions
 
Directions
  1. Melt Parkay in large skillet over medium-high heat. Add rice; cook 3 minutes or until rice starts to turn golden brown, stirring frequently.
  2. Carefully add broth, juice, cranberries, thyme and salt to skillet; bring to a boil. Cover skillet, reduce heat to medium-low and cook 18 minutes or until rice is tender. Stir in green onions.
Cook's Tips

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

Cook's Tips

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

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Nutrition Information
Calories: 244 View complete nutrition information
Reviews (1)

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Overall Rating

bettyisahomemaker July 19, 2012

This was lovely - the thyme and cranberries are reminiscent of Thanksgiving. :) I didn't use as much green onions. An addition of pinenuts would have been good too.