Cranberry Rice Pilaf Recipe

Name: Cranberry Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups vegetable stock; 1 cup short-grain brown rice; 1 Tbs. fresh lemon juice; 1 medium-sized Granny Smith apple, peeled and diced; 1 Tbs. olive oil; 1 clove garlic, minced; 1/2 cup sliced scallions; 1 stalk celery, thinly sliced; 3/4 cup dried cranberries; 3 Tbs. chopped Italian parsley

Servings: persons

2 1/2 cups vegetable stock
1 cup short-grain brown rice
1 Tbs. fresh lemon juice
1 medium-sized Granny Smith apple, peeled and diced
1 Tbs. olive oil
1 clove garlic, minced
1/2 cup sliced scallions
1 stalk celery, thinly sliced
3/4 cup dried cranberries
3 Tbs. chopped Italian parsley

1
Heat stock in saucepan over medium heat until boiling.
2
Stir in rice, and bring to second boil.
3
Reduce heat to low, cover and cook for 40 minutes, stirring occasionally.
4
Meanwhile, drizzle lemon juice over diced apple, and set aside.
5
Heat oil in medium-sized saucepan over medium-high heat for 1 minute.
6
Add garlic, scallions and celery, and saute for 3 minutes.
7
Add cooked rice, diced apple, cranberries and parsley.
8
Mix thoroughly, reduce heat to low and cook 8 minutes.

449

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: 2 1/2 cups vegetable stock, 1 cup short-grain brown rice, 1 Tbs. fresh lemon juice, 1 medium-sized Granny Smith apple, peeled and diced, and more.

Yes, Cranberry Rice Pilaf 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.

Cranberry Rice Pilaf

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