Cranberry Rice
Depending on what you use for rice, this can be a EXTREMELY easy recipe that can compliment any entree from turkey to chicken or even fish! Save time by using precooked, bagged rice pilaf mix; add a few dashes of garlic powder and grated Parmesan, if you like!
INGRIDIENT
DIRECTION
Step: 1
Bring the brown rice and 1 1/2 cup of water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and almost all the liquid has been absorbed, 45 to 50 minutes. Mash the cranberry sauce in a small bowl with a fork until almost smooth, and stir the sauce into the brown rice, mixing well to tint the rice a slight pink color. Cover, and let steam for about 5 minutes.
Step: 2
Place the dried cranberries into a microwave-safe bowl, and cook on high setting in a microwave oven just until hot, about 30 seconds. Stir the cranberries into the rice. Season to taste with salt and black pepper; serve sprinkled with pecans.
NUTRITION FACT
Per Serving: 129 calories; protein 1.6g; carbohydrates 23.4g; fat 3.7g; sodium 3.9mg.
The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, go for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.
One make sure is also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do more often .
