BROWN RICE WITH CRANBERRIES AND ALMONDS

Brown Rice with Cranberries and Almonds image

I'm always looking to switch things up during the holiday season. This brown rice with cranberries and almonds dish is just the ticket. It is on the lighter side and uses ingredients I always have on hand. —Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 1h35m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

3 cans (14-1/2 ounces each) beef broth
1/4 cup butter, cubed
1 large onion, chopped
1 cup uncooked long grain brown rice
1/2 cup bulgur
1/2 cup slivered almonds
1/2 cup dried cranberries
3/4 cup minced fresh parsley, divided
1/4 cup chopped green onions
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 375°. In a large saucepan, bring broth to a simmer; reduce heat to low and keep hot. In a large skillet, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add rice, bulgur and almonds; cook and stir until rice is lightly browned and has a nutty aroma, 2-3 minutes., Transfer to a greased 13x9-in. baking dish. Stir in cranberries, 1/2 cup parsley, green onions, salt and pepper. Stir in hot broth. Bake, covered, 45 minutes. Uncover and continue to cook until liquid is absorbed and rice is tender, 30-35 minutes longer. Remove from oven and fluff with a fork. Cover; let stand 5-10 minutes. Sprinkle with remaining parsley before serving.

Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 658mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges