Brown Rice and Cranberry Pilaf Recipe

Name: Brown Rice and Cranberry Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 large yellow onion, finely chopped; 2 medium celery ribs, thinly sliced; 1 medium garlic clove, minced; ½ cup roughly chopped fresh cranberries; 2 teaspoons stemmed thyme leaves; 1 ½ cups uncooked long grain brown rice; 3 cups reduced-sodium vegetable broth; ½ teaspoon salt; ½ teaspoon fresh ground black pepper

Servings: persons

cooking spray
1 large yellow onion, finely chopped
2 medium celery ribs, thinly sliced
1 medium garlic clove, minced
½ cup roughly chopped fresh cranberries
2 teaspoons stemmed thyme leaves
1 ½ cups uncooked long grain brown rice
3 cups reduced-sodium vegetable broth
½ teaspoon salt
½ teaspoon fresh ground black pepper

1
Preheat oven to 350 degrees F. Coat a large oven-safe saute pan with cooking spray; heat over medium heat.
2
Add onion, celery and garlic; cook, stirring often, until onion has softened a bit, about 3 minutes.
3
Stir in cranberries and thyme; cook for 30 seconds.
4
Pour in rice; stir well.
5
Add broth, salt and pepper; increase heat to medium-high and bring to a simmer, stirring occasionally.
6
Cover pan and place in oven; bake until liquid is absorbed and rice is tender, about 1 hour.
7
Fluff with a fork before serving.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: cooking spray, 1 large yellow onion, finely chopped, 2 medium celery ribs, thinly sliced, 1 medium garlic clove, minced, and more.

Yes, Brown Rice and Cranberry Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Rice and Cranberry Pilaf

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