Cranberry-Cilantro Brown Rice – a delicious recipe with Kosher Salt, Vegetable Oil, Shallot, Garlic, Cilantro, Cranberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring 2 cups of water, the rice, and salt to a boil in a medium saucepan over high heat. Let the rice boil until some of the water is absorbed into the rice and the bubbles are popping closer to the surface of the rice, about 4 minutes. Cover the pan, reduce the heat to low, and cook until all of the water is absorbed and the rice is slightly al dente, 25 - 30 minutes. Turn off the heat, uncover, use a fork to fluff the rice, and set aside for 10 minutes to cool.
2
Heat the vegetable oil in a medium skillet over medium-high heat. Add the shallots and garlic and cook while stirring until the garlic is fragrant, about 20 seconds. Stir in the rice, cilantro, and cranberries and turn out the rice into a bowl. Finish with a sprig of cilantro and serve.
3
Lorena Tip: If you have leftover white or brown rice in the refrigerator, simple add it to the shallots and garlic and then stir in the cilantro and dried cranberries. You may want to add a few tablespoons of water to the pan and cover it to plumb the rice before serving.
355
kcal
Calories
8
g
Fat
63
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Long-grain Brown Rice, 1 tablespoon Kosher Salt, 2 tablespoons Vegetable Oil, 1/2 Shallot - Finely chopped, and more.
Yes, Cranberry-Cilantro Brown Rice falls under the General 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.
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