Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.87 Kcal (728 kJ) | ||
| Calories from fat | 71.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.93g | 12% | |
|---|---|---|---|
| Sodium | 4.67mg | 0% | |
| Potassium | 98.33mg | 2% | |
| Total Carbs | 25.32g | 8% | |
| Sugars | 9.33g | 37% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 2.22g | 4% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 169.42 Kcal (709 kJ) | ||
| Calories from fat | 69.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.72g | 12% | |
|---|---|---|---|
| Sodium | 4.55mg | 0% | |
| Potassium | 95.81mg | 2% | |
| Total Carbs | 24.68g | 8% | |
| Sugars | 9.09g | 37% | |
| Dietary Fiber | 2.37g | 10% | |
| Protein | 2.16g | 4% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 15.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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