Cranberry Brown Rice with Veggies
Level
Easy
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- Ingredients
- Instructions
- Ingredients for Cranberry Brown Rice with Veggies
- 1 T vegetable oil
- ½ cup minced yellow onion
- ½ cup diced carrots
- ⅓ cup minced green bell pepper
- ¾ cup (6 oz.) rinsed brown rice, drained
- ⅓ cup dried sweetened cranberries
- 2 cups low-fat, reduced-sodium chicken broth, heated
- 3 T reduced sodium soy sauce
- ⅓ cup frozen peas, thawed
- ¼ cup minced scallions
Directions
- Heat oil in a heavy, wide pot over medium-high heat; add onions, carrots and peppers and sauté until tender, about 2-3 minutes.
- Stir in rice and cranberries and heat through, about 1 minute, stirring often.
- Pour in broth 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.
- Note: Serve with grilled vegetables, grilled chicken, or roasted meats, if desired.
Source
- School Nutrition Toolkit
- Ingredients for Cranberry Brown Rice with Veggies
- 1 T vegetable oil
- ½ cup minced yellow onion
- ½ cup diced carrots
- ⅓ cup minced green bell pepper
- ¾ cup (6 oz.) rinsed brown rice, drained
- ⅓ cup dried sweetened cranberries
- 2 cups low-fat, reduced-sodium chicken broth, heated
- 3 T reduced sodium soy sauce
- ⅓ cup frozen peas, thawed
- ¼ cup minced scallions
Directions
- Heat oil in a heavy, wide pot over medium-high heat; add onions, carrots and peppers and sauté until tender, about 2-3 minutes.
- Stir in rice and cranberries and heat through, about 1 minute, stirring often.
- Pour in broth 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.
- Note: Serve with grilled vegetables, grilled chicken, or roasted meats, if desired.
Source
- School Nutrition Toolkit
