Have A Plant®: The Plant-Forward Eating Guide
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Fruited Rice Pilaf

Preparation Time: 25 minutes
  • 2 tsp olive oil
  • 1 ½ cups uncooked brown rice, long grain
  • 1 clove garlic, minced
  • ¼ cup diced onion
  • 1 can (16 oz) chicken broth, low sodium
  • ¼ tsp black pepper
  • ½ cup dried cranberries
  • ½ cup raisins
  • 1 cup dried apricots
  • ¼ cup sliced green onions, with tops
  • ¼ cup silvered almonds, coursely chopped
Heat oil in large saucepan over medium heat until hot. Add rice and garlic. Cook 1 to 2 minutes until rice is coated with oil and garlic is fragrant. Stir in broth and pepper. Cover, bring to a boil. Reduce heat, simmer for 10 minutes. Stir in cranberries, raisins and apricots. Cook 7 to 10 minutes or until liquid is absorbed and rice is tender. Fluff rice with a fork. Stir in onions and serve.
Serves: 6
¾ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 340
Total Fat: 5g
Saturated Fat: 0.5g
% of Calories from Fat: 13%
% Calories from Sat Fat: 1%
Protein: 7g
Carbohydrates: 70g
Cholesterol: 0mg
Dietary Fiber: 5g
Sodium: 210mg
Each serving provides: An excellent source of fiber, magnesium, manganese and phosphorous, and a good source of vitamins A, B1, B3, B6 and K, copper, iron and potassium.

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