CRANBERRY RICE

Cranberry Rice image

Provided by Rel.hearts.food

Time 50m

Yield 6

Number Of Ingredients 6

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⅔ cup uncooked brown rice
1 ½ cups water
2 tablespoons canned jellied cranberry sauce
½ cup dried cranberries
salt and ground black pepper to taste
¼ cup chopped toasted pecans

Steps:

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.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 23.4 g, Fat 3.7 g, Fiber 1.9 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 3.9 mg, Sugar 8.7 g