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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Dried cranberries lend a splash of color to this appealing recipe. âI think it makes a great side dish for Thanksgiving or Christmas,â says Lora Billmire of Spokane, Washington. Ingredients:
2 tablespoons chopped onion |
2 tablespoons chopped celery |
2 teaspoons canola oil |
2/3 cup chicken broth |
1/3 cup uncooked long grain rice |
1/4 teaspoon salt |
dash pepper |
2 tablespoons slivered almonds |
2 tablespoons dried cranberries |
Directions:
1. In a small saucepan, saute onion and celery in oil until tender. Add the broth, rice, salt and pepper. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. Add almonds and cranberries.
2. Cover and simmer 9-11 minutes longer or until rice is tender. Fluff with a fork. Serve warm. Yield: 2 servings.
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