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Parsley-Herb Rice with Cranberries
Ingredients
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2 2/3
cups water
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1 1/3
cups uncooked long grain or regular brown rice
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1/4
cup butter
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1 1/2
teaspoons dried basil, crushed, or 2 tablespoons snipped fresh basil
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3/4
teaspoon salt or 1 tablespoon instant chicken bouillon granules
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1/2
cup dried cranberries
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1/2
cup snipped fresh Italian (flat-leaf) parsley
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1/2
cup walnut pieces
Directions
1. In a medium saucepan, combine the water, rice, butter, dried basil (if using), and salt. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes for long grain rice (about 40 minutes for brown rice) or until rice is tender and liquid is absorbed. Remove from heat. Stir in cranberries. Let stand, covered, for 5 minutes.
2. Stir fresh basil (if using), parsley, and walnuts into the cooked rice just before serving.
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YUMMY,YUMMY,YUMMY!!! A KEEPER
11/14/2011 07:28:06 PM Report AbuseThis was a GREAT addition to Thanksgiving dinner. I put all but the last three ingredients in my rice cooker and it was done perfectly. I then added the last ingredients as directed and it was a big hit. I used the brown rice and it really complemented the walnuts. It will be on my table again soon.
11/29/2009 07:53:00 PM Report Abuse