Recipes Fresh Cranberry and Rice Pilaf (Side dish, Holidays)

Number of Servings
    •     1/2    c. wild rice, uncooked
    •     1    c. chicken broth
    •     1/4    c. raisins, dark or golden
    •     5    scallions, chopped
    •     1/2    c. chopped celery
    •     1    tbsp. canola oil
    •     1    c. fresh cranberries
    •     1    tbsp. grated orange rind
    •     1/2    tsp. dried thyme



Preheat oven to 350° F. Place wild rice, water and raisins in a saucepan and cook over medium heat for one hour, or until the rice is tender. Drain. Sauté the scallions and celery in the oil until tender. Add the cranberries, orange rind, thyme and rice. Place in an oven safe container, cover and bake at 350° F for 25 minutes. To use as stuffing, stuff two Cornish hens, a 3-lb. chicken, or use on the side with a turkey breast. Bake at 350° F for 1 hour.

Nutrition Information

160 Calories; 4g Fat (22.0% calories from fat); 5g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 210mg Sodium. 

Tracker:  1 oz.-eq. grains, ¼ cup vegetable, ¼ cup fruit, 1 tsp. oil