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Rice and Cranberry Pilaf
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Rice and Cranberry Pilaf

15 Minutes
5 Min Prep
15 Min Cook
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
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8 servings
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
1
Pour broth and juice into medium saucepan. Bring to boil on medium-high heat.
2
Stir in rice and cranberry sauce; return to boil. Cover.
3
Remove from heat. Let stand 5 min. Stir in almonds.
Kitchen Tips
Substitute
Prepare as directed, substituting 1 cup fresh cranberries for the cranberry sauce.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 2.5g
3%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 200mg
9%
Total Carbohydrates 55g
20%
Dietary Fibers 1g
4%
Sugars 26g
52%
Protein 5g
10%
Vitamin A
0%
Vitamin C
10%
Calcium
0%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
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.
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