When white rice wants to turn up the glamour, it turns to whole berry cranberry sauce and toasted almonds, and voilà. A pilaf is born.
What You Need
Original recipe yields 8 servings
1 can (14-1/2 oz.) chicken broth
1-1/4 cups orange juice
3 cups instant white rice, uncooked
1 can (16 oz.) whole berry cranberry sauce
1/4 cup PLANTERS Sliced Almonds, toasted
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Let's Make It
Pour broth and juice into medium saucepan. Bring to boil on medium-high heat.
Stir in rice and cranberry sauce; return to boil. Cover.
Remove from heat. Let stand 5 min. Stir in almonds.
Prepare as directed, substituting 1 cup fresh cranberries for the cranberry sauce.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.