Cranberry Rice

Cranberry-flavored brown rice studded with dried cranberries and sprinkled with toasted pecans makes a festive and easy side dish that will go perfectly with any holiday entree.

Rated 4 from 5 votes

Prep Time

Total Time

50M

Servings

6 servings

2/3 cup uncooked brown rice

1 1/2 cups water

2 tablespoons canned jellied cranberry sauce

1/2 cup dried cranberries

salt and ground black pepper to taste

1/4 cup chopped toasted pecans

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Bring the brown rice and 1 1/2 cup of water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and almost all the liquid has been absorbed, 45 to 50 minutes. Mash the cranberry sauce in a small bowl with a fork until almost smooth, and stir the sauce into the brown rice, mixing well to tint the rice a slight pink color. Cover, and let steam for about 5 minutes.

Place the dried cranberries into a microwave-safe bowl, and cook on high setting in a microwave oven just until hot, about 30 seconds. Stir the cranberries into the rice. Season to taste with salt and black pepper; serve sprinkled with pecans.

What You Need

Instructions

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