Cranberry-Walnut Rice

Oxmoor House
8 servings.


+ Add To Shopping List
1 cup canned no-salt-added chicken broth
1 cup unsweetened orange juice
2 cups instant brown rice, uncooked
1/4 cup chopped walnuts
1/3 cup sweetened dried cranberries
1/2 teaspoon salt
1/8 teaspoon ground pepper


Prep: 3 Minutes
Cook: 11 Minutes

Combine chicken broth and orange juice in a saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 10 minutes or until rice is tender and liquid is absorbed. Transfer to a large bowl.

While rice cooks, place a small, heavy skillet over medium-high heat. Add walnuts, and cook, stirring constantly, 1 minute or until nuts are toasted.

Stir nuts, cranberries, salt, and pepper into rice. Toss well.

Created date

August 2009

Nutritional Information

Calories 159
Caloriesfromfat 16 %
Fat 2.9 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.8 g
Carbohydrate 30.9 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 211 mg
Calcium 0.0 mg