Cranberry-Basmati Rice

Recipe Ingredients

1 teaspoon	5ml	Canola oil
1		Onion - chopped
1 1/2 cups	355ml	Low-sodium chicken broth
1 cup	160g / 5.6oz	Basmati rice
1/2 cup	118ml	Orange juice
1/3 cup	30g / 1.1oz	Dried cranberries
1 teaspoon	5ml	Orange zest
1/4 teaspoon	1.3ml	Dried sage
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

In a large nonstick saucepan, heat the oil. Add the onion and cook, stirring as needed, until softened, about 5 minutes. Stir in the broth, rice, orange juice, cranberries, orange zest, sage and pepper; bring to a boil, stirring as needed.

Reduce the heat and simmer, covered, until most of the liquid is absorbed, about 15 minutes. Remove from the heat and let stand 10 minutes, until all of the liquid is absorbed. Fluff the rice with a fork.

This recipe yields 4 servings.

Per Serving: 229 Calories, 3 g Total Fat, 0 g Saturated Fat, 1 rug Cholesterol, 61 mg Sodium, 49 g Total Carbohydrate, 1 g Dietary Fiber, 6 g Protein, 15 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable.

Points Per Serving: 5.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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5 (2 votes)

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