April 21, 2010

Almond Brown Rice with Cranberries

We had fish for dinner, and this was a great side dish to go with it!

What You Need:

  • 5 1/2 cups chicken broth
  • 1 cup dried cranberries
  • 6 TBS butter, divided
  • 2 cups uncooked brown rice
  • 1 cup slivered almonds
  • 1/4 TSP salt
  • 1/4 TSP pepper

What You Do:

  • In a small saucepan, bring 1/2 cup of broth to a boil; remove from heat and add cranberries; set aside
  • In a large saucepan, add remainder of the broth and 4 TBS butter- bring to a boil
  • Add brown rice; cover and simmer for 45-50 minutes, or until rice is tender (drain if necessary)
  • In a small skillet, melt the remainder of the butter and sauté’ the almonds until slightly brown.
  • In a serving bowl, combine rice, cranberry mixture, almonds, salt, and pepper
  • Enjoy!

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