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Mushroom, Almond and Cranberry Rice Pilaf

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Mushroom, Almond and Cranberry Rice Pilaf recipe
photo by:
kraft
This was a great holiday side. Next time I would add salt with the cranberries and thyme. I also used toasted pecans instead if the almonds.
posted by
cassandra1974
on 12/26/2011
time
prep:
10 min
total:
32 min
servings
total:
6 servings, about 1 cup each
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What You Need

2
tsp. canola oil
1
small onion, chopped
1-1/2
cups sliced fresh mushrooms
1
can (14 oz.) fat-free reduced-sodium chicken broth
1-1/2
cups whole grain instant brown rice, uncooked
1/2
cup dried cranberries
1/2
tsp. dried thyme leaves
1/2
cup PLANTERS Sliced Almonds, toasted

Make It

HEAT oil in large skillet on medium heat. Add onions; cook and stir 3 min. Add mushrooms; cook 3 min., stirring occasionally.

ADD all remaining ingredients except nuts; stir. Bring to boil on high heat; cover. Simmer on low heat 10 to 12 min. or until liquid is absorbed.

STIR in nuts.

Kraft Kitchens Tips

How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 10 to 15 min. or until golden brown, stirring occasionally.
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