Parsley Herb Rice With Cranberries Recipes

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PARSLEY-HERB RICE WITH CRANBERRIES



Parsley-Herb Rice with Cranberries image

Provided by Midwest Living

Categories     Food

Time 35m

Number Of Ingredients 8

2 ⅔ cups water
1 ⅓ cups uncooked long grain or regular brown rice
¼ cup butter
1 ½ teaspoons dried basil, crushed, or 2 tablespoons snipped fresh basil
¾ teaspoon salt or 1 tablespoon instant chicken bouillon granules
½ cup dried cranberries
½ cup snipped fresh Italian (flat-leaf) parsley
½ cup walnut pieces

Steps:

  • In a medium saucepan, combine the water, rice, butter, dried basil (if using), and salt. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes for long grain rice (about 40 minutes for brown rice) or until rice is tender and liquid is absorbed. Remove from heat. Stir in cranberries. Let stand, covered, for 5 minutes.
  • Stir fresh basil (if using), parsley, and walnuts into the cooked rice just before serving.

RICE PILAF WITH CRANBERRIES



Rice Pilaf with Cranberries image

The perfect side dish to poultry and seafood this rice pilaf is super easy to make! With tons of sweet flavor from the cranberries your family will want this rice side dish again and again.

Provided by Lauren Schmidt

Categories     Side Dishes

Time 20m

Number Of Ingredients 8

2 tablespoons butter
½ white or yellow onion, diced
1 cup white rice
1 bay leaf
1 teaspoon better than bouillon chicken base
1 ½ cups water
1/4 cup chopped parsley
1/3 cup dried cranberries

Steps:

  • In a small pot that has a lid melt butter over medium-high heat. Add onion to melted butter and sauté 1-2 minutes.
  • Add rice, bay leaf, chicken bouillon base to the onions. Sauté 2-3 minutes spreading out the chicken base and slightly toasting the rice.
  • Add water and cover. Bring to boil, then reduce heat to a simmer. Cook covered 10 minutes until rice is tender.
  • Remove from heat, remove the bay leaf from the rice. Gently stir in the cranberries and parsley into the rice, serve immediately.

Nutrition Facts : Calories 198 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1/4 of the final dish, Sodium 187 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

PARSLEY-HERB RICE WITH CRANBERRIES



Parsley-Herb Rice With Cranberries image

Make and share this Parsley-Herb Rice With Cranberries recipe from Food.com.

Provided by ddav0962

Categories     Brown Rice

Time 30m

Yield 8 , 8 serving(s)

Number Of Ingredients 8

2 2/3 cups water
1 1/3 cups uncooked long grain or 1 1/3 cups regular brown rice
1/4 cup butter
1 1/2 teaspoons dried basil, crushed or 2 tablespoons snipped fresh basil
3/4 teaspoon salt or 1 tablespoon instant chicken bouillon granules
1/2 cup dried cranberries
1/2 cup snipped fresh Italian parsley (flat-leaf)
1/2 cup walnut pieces

Steps:

  • In a medium saucepan, combine the water, rice, butter, dried basil (if using), and salt. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes for long grain rice (about 40 minutes for brown rice) or until rice is tender and liquid is absorbed. Remove from heat. Stir in cranberries. Let stand, covered, for 5 minutes.
  • Stir fresh basil (if using), parsley, and walnuts into the cooked rice just before serving.

Nutrition Facts : Calories 103.2, Fat 10.6, SaturatedFat 4.1, Cholesterol 15.2, Sodium 273.5, Carbohydrate 2.1, Fiber 0.9, Sugar 0.5, Protein 1.3

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