- 2 teaspoons olive oil
- 1 cup uncooked basmati or regular long grain rice
- 1 clove garlic, minced
- 1 14 1/2-ounce can chicken broth
- 1/4 teaspoon ground black pepper
- 1/4 cup sliced green onions, with tops
- 1/4 cup coarsely chopped slivered almonds
Heat oil in large saucepan over medium heat until hot. Add rice and garlic; cook 1 to 2 minutes or until rice is coated with oil and garlic is fragrant.
Stir in broth and pepper. Cover; bring to a boil. Reduce heat; simmer 10 minutes. Stir in cranberries. Cook 7 to 10 minutes longer or until liquid is absorbed and rice is tender. Fluff rice with fork; stir in onions and almonds. If desired, garnish with additional sliced green onions.
Makes 5 (2/3 cup) servings.
Per Serving: Cal. 191 (10%DV), Fat Cal. 45, Pro. 4g (8%DV), Carb. 34g (11%DV), Fat 5g (7%DV), Chol. 0mg (0%DV), Sod. 281mg (12%DV), Vit. A 2RE (1%DV), Vit. C 1mg (2%DV), Vit. E 2mg (8%DV), Calcium 31mg (3%DV), Iron <1mg (3%DV), Folate 4Ug (1%DV), Zinc <1mg (1%DV), Pot. 58mg (2%DV), Dietary Exchange: Starch 2, Fat 1