Ingredients50 m servings 129 cals
- 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.
Per Serving: 129 calories; 3.7 g fat; 23.4 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 68 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was very good!!! made it along side the Atlantic salmon bake with pecan crunch coating recipe, they go great together.
Made this exactly! Although it was to sweet for my taste my grown children loved it!
I really enjoyed this recipe and used white rice instead of brown. Couldn't get my 3 y.o. to eat the cranberries but he like the rice! Will have it again!
Def. for a cranberry lover. I used white rice and sunflower seeds as substitutes. I enjoyed the dried warmed cranberries. Great alternative dish.