Rice, orange juice, dried cranberries and sliced almonds come together in this side dish.
Even though the almonds magically disappeared, I still made the recipe and it was delicious. The almonds would have added a nice crunch and when I make it again I will make sure they do not disappear and add them.
Orange Cranberry Almond Rice Pilaf
Ingredients:
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1 orange, zest
- 3/4 cup dried craisins
- 2 tablespoons orange juice
- 1/4 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 2 cups brown rice
- 3 cups low sodium chicken broth
- 1 1/2 cups orange juice
- 1/3 cup sliced almonds
Directions:
- In a medium saucepan, melt the butter over medium heat. Add in the minced garlic and orange zest, stirring a few times. Then add in the dried craisins, 2 tablespoons orange juice, cinnamon and sugar. Cook for about 1 minute, stirring often.
- Add in the brown rice and a drizzle of olive oil, if the pan is dry. Cook stirring often until the rice smells nutty, about 3-5 minutes.
- Add in the chicken broth and orange juice and give it a quick stir. Bring the mixture to a boil, cover the saucepan, reduce the heat to low and simmer the rice until all of the liquid has been absorbed and rice if fluffy, about 45 minutes.
- While the rice is cooking, toast the almonds in a non stick skillet, over medium low heat, stirring occasionally, until the almonds start to turn a golden color, about 3-5 minutes. Set aside.
- Once the rice has cooked, fluff it with a fork and toss with with toasted almonds.
Nutrition Facts |
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Serves: 8 |
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Amount Per Serving |
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Calories 239 |
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Total Fat |
4g |
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Saturated Fat |
1g |
|
Polyunsaturated Fat |
0.6g |
|
Monounsaturated Fat |
1.6g |
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Trans Fat |
0g |
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Cholesterol |
3.8g |
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Sodium |
17.5g |
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Potassium |
141.4g |
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Total Carbohydrates |
48g |
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Dietary Fiber |
3.4g |
|
Sugars |
26.9g |
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Protein |
3.9g |
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Vitamin A 3.15% Vitamin C 44.48% |
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Calcium 2.82% Iron 3.43% |
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*Nutritional information will vary depending on the brands you use. |
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