Studded with cranberry jewels and parsley flecks, this lovely rice instantly upgrades a simple entrée such as chicken or pork.
Ingredients
- 2 tbsp olive oil
- ½ cup minced onion
- 2 cups fat-free, lower-sodium chicken broth
- 1 cup rice (uncooked)
- ½ cup chopped dried cranberries
- 2 tbsp chopped Italian parsley
How to Make It
- Add oil to a medium saucepan (with lid) and place over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add chicken broth and rice to the saucepan, raise heat, and bring to a boil.
- Lower heat, stir cranberries into rice mixture, cover, and simmer for about 25 minutes until the rice absorbs the liquid. Spoon into a serving bowl and garnish with parsley.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 246 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Trans Fat 0.0 g |
Sodium 234 mg 4% |
carbohydrates 44 g 34% |
Dietary Fiber 1 g 3% |
Protein 4 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |