Yield
Makes 8 Servings

How to Make It

Prepare rice according to package directions. (For additional flavor, rice may be prepared in chicken broth instead of water). Place dried cranberries in a bowl and cover with hot water. Set aside.

In a large skillet, melt margarine; sauté onion and celery until tender; fold in remaining ingredients. Drain cranberries. Add to vegetable mixture. Fold in cooked rice.

Calories: 190 /serving
Total fat: 7 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 29 mg
Carbohydrates: 29 g
Fiber: 2 g
Protein: 3 g

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