Cranberry Rice Pilaf
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Ingredients
- 2 1/2 cups vegetable stock
- 1 cup short-grain brown rice
- 1 Tbs. fresh lemon juice
- 1 medium-sized Granny Smith apple, peeled and diced
- 1 Tbs. olive oil
- 1 clove garlic, minced
- 1/2 cup sliced scallions
- 1 stalk celery, thinly sliced
- 3/4 cup dried cranberries
- 3 Tbs. chopped Italian parsley
Preparation
- Heat stock in saucepan over medium heat until boiling. Stir in rice, and bring to second boil. Reduce heat to low, cover and cook for 40 minutes, stirring occasionally.
- Meanwhile, drizzle lemon juice over diced apple, and set aside.
- Heat oil in medium-sized saucepan over medium-high heat for 1 minute. Add garlic, scallions and celery, and sauté for 3 minutes. Add cooked rice, diced apple, cranberries and parsley. Mix thoroughly, reduce heat to low and cook 8 minutes.
Nutrition Information
- Serving Size SERVES 6
- Calories 201
- Carbohydrate Content 40 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 3 g
- Protein Content 3 g
- Saturated Fat Content 0 g
- Sodium Content 41 mg
- Sugar Content 13 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g