Cranberry Rice Pilaf

This is a great whole-grain autumn dish to serve during the holidays. Children enjoy the natural sweetness imparted from the apple and cranberries.  I prefer a tart Granny Smith apple but any apple variety works. This family favorite of mine is nutrient-dense, high in fiber and low in sugar.

2 ½ cups water
½ cup brown rice, uncookedcranberry-1767425_640
½ cup wild rice, uncooked
½ cup chopped onion
½ cup chopped celery
1 apple, peeled and diced
2 tablespoons canola oil
¾ teaspoon dried sage
¼ teaspoon pepper
½ cup sweetened dried cranberries
1/4 cup toasted pine nuts
1/4 cup Fresh parsley, chopped
Salt to taste
 (optional)

Bring water to boil; add brown and wild rice. Bring to a boil, reduce heat, cover and simmer 40-50 minutes or until rice is tender and liquid is absorbed. (can also cook in rice cooker).

Saute’ onion, celery and apple in canola oil; add sage and pepper. Mix with prepared rice and dried cranberries; mix well. Place in 2 quart covered baking dish and bake 20 minutes at 350 degrees or until thoroughly heated. Stir in pine nuts. Top with chopped fresh parsley. Serve and enjoy!rice

Servings: 6

Nutrition Facts
Nutrition (per ¾ cup serving): 370 calories, 10g fat, 17 mg sodium, 227 mg potassium, 67g carbohydrates, 6g fiber, 3 g sugar, 4 g protein

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s