Thursday, September 15, 2011

Almond Cranberry Rice

Nutty and neutral, this rice dish is very versatile- add a dash of salt for savory, a drizzle of honey for sweet. Just like my Coconut Cashew Rice recipe, it is a great accompaniment to a spicy dish.

2 cups cooked brown rice ( I used Trader Joe Frozen microwavable, ready in 3 minutes!)

1/3 cup unsweetened almond milk (I used Unsweetened Almond Breeze)
¼ cup slivered almonds
¼ cup dried cranberries
1 teaspoon whipped butter or light margarine


Cook rice according to package directions. Add 1 teaspoon light margarine or whipped butter to a medium sized pot, throw in the nuts and cranberries and toast on low heat for 5-8 minutes. Add the rice and stir in the almond milk to evenly coat. Heat for another few minutes and serve.

Makes 4 servings

Serving size: ½ cup Calories 180 Protein 4 g Carb 31 g Fiber 3 g Sugars 6 g Fat 5 g Saturated fat <1g Sodium 25 mg


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