Cranberry Almond Rice Pilaf:
1.5 cups brown rice (try the brown sticky rice at Asian stores - awesome!)
3/4 cup chopped onion (can buy pre diced at grocery store in produce section)
1/4 cup chopped green onion/scallions
3 TBS fresh cilantro
1/4 cup sliced almonds
1 cup Fresh cranberries, rinsed
1 whole orange
1 TBS Stevia
1 TBS cinnamon
1 tsp nutmeg
3 cups low sodium chicken broth (try Pacific Foods brand - VERY low sodium and great taste!)
Pre-Heat oven to 375. In a bowl, mix together cranberries, zest of 1/2 the orange, juice of one orange, stevia, cinnamon and nutmeg. Bake at 375 for 25 minutes until cranberries become soft and begin to bubble.
In a large stock pot, spray with cooking spray and cook onion until translucent on medium high heat - about 5 minutes. Stir in rice and stir until rice is slightly toasted - about 3 minutes.
Add chicken broth and bring to a boil over high heat. Once boiling, turn heat to low and cover the rice allowing to simmer about 20 minutes until liquid is absorbed.
Remove from heat and add cilantro, green onion, almonds and cranberries. Serve warm or chilled!
Serving: 1/2 cup prepared pilaf
Nutritional Information Per Serving