Add cranberries, thyme and almonds to a mushroom rice pilaf for Cranberry, Almond & Mushroom Rice Pilaf, a tasty side dish. Our Cranberry, Almond and Mushroom Rice Pilaf is great for any holiday or part of a weeknight dinner.
What You Need
Original recipe yields 6 servings
2 tsp. canola oil
1 small onion, chopped
1-1/2 cups sliced fresh mushrooms
1 can (14 oz.) fat-free reduced-sodium chicken broth
1-1/2 cups whole grain instant brown rice, uncooked
1/2 cup dried cranberries
1/2 tsp. dried thyme leaves
1/2 cup sliced almonds, toasted
Add To Shopping List
Let's Make It
Heat oil in large skillet on medium heat. Add onions; cook and stir 3 min. Add mushrooms; cook 3 min., stirring occasionally.
Add all remaining ingredients except nuts; stir. Bring to boil on high heat; cover. Simmer on low heat 10 to 12 min. or until liquid is absorbed.
Stir in nuts.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Feel good about serving this low-sodium flavorful side dish that's a welcome addition to any table.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.