Friday, November 18, 2011

RICE AND CRANBERRY PILAF

1 cup low-sodium chicken broth
1/2 cup orange juice
2 tbsp sugar, optional
1 1/2 cups instant brown rice
1/2 cup fresh cranberries
2 tbsp toasted sliced almonds

In a saucepan bring the broth, orange juice, and sugar, if using, to a boil.  Add the brown rice and cranberries; stir to blend.  Reduce the heat to simmer and simmer, covered, for 5 minutes; remove from heat.  Allow to stand for 5 minutes.  Remove lid and stir in almonds before serving.


Yield: 4 servings
Per serving: 144 calories, 5 grams protein, 26 grams carbohydrates, 3 g fat, 199 mg sodium.

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