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Cranberry Brown Rice with Veggies

Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes


  • 3 T vegetable oil
  • 1 quart minced yellow onion
  • 1 quart diced carrots
  • 3 cups minced green bell pepper
  • 1 ¾ quart (3 lb.) rinsed brown rice, drained
  • 3 cups cup dried sweetened cranberries
  • 1 gallon low-fat, reduced-sodium chicken broth, heated
  • 1 ¼ cups reduced sodium soy sauce
  • 3 cups frozen peas, thawed
  • 2 cups minced scallions



  • Heat oil in a large rondo over medium-high heat; add onions, carrots and peppers and sauté until tender, about 5-6 minutes.
  • Stir in rice and cranberries and heat through, about 1 minute, stirring often.
  • Pour in stock and soy sauce and bring to a boil. Reduce heat to very low, cover the pot tightly and cook for 45-60 minutes or until rice is tender and all liquid is absorbed.
  • Remove pot from heat and let rest at least 15 minutes before serving.
  • Just before serving, gently stir in peas and scallions and keep warm.
  • To Serve: Scoop/spoodle 2/3 cup rice per serving. Serve with grilled vegetables, grilled chicken, or roasted meats, if desired.


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