

Cranberry Rice Pilaf
-
10Prep Time Minutes
-
30Total Time Minutes
-
7Number of Ingredients
-
6Servings
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
Nutrition Information
% Daily Value | ||
---|---|---|
Calcium | 28 mg | 3% |
Carbohydrate | 48 g | 16% |
Cholesterol | 0 | |
Total Fat | 3 g | 5% |
Iron | 2 mg | 13% |
Calories | 244 kcal | 12% |
Sodium | 317 mg | 13% |
Protein | 5 g | 10% |
Saturated Fat | 1 g | 3% |
Sugars | 8 g | 1% |
Dietary Fiber | 1 g | 5% |
Vitamin C | 15 mg | 25% |
Vitamin A | 257 iu | 5% |
Melt Parkay in large skillet over medium-high heat. Add rice; cook 3 minutes or until rice starts to turn golden brown, stirring frequently.
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.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Cranberry Rice Pilaf
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.
Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.