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Cranberry Rice

Cranberry Rice

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Rel.hearts.food

Depending on what you use for rice, this can be a EXTREMELY easy recipe that can compliment any entree from turkey to chicken or even fish! Save time by using precooked, bagged rice pilaf mix; add a few dashes of garlic powder and grated Parmesan, if you like!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

terri
15
11/5/2010

This was very good!!! made it along side the Atlantic salmon bake with pecan crunch coating recipe, they go great together.

carmelcorn lady
6
11/12/2010

Made this exactly! Although it was to sweet for my taste my grown children loved it!

tkdes
4
3/25/2011

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!