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Parsley-Herb Rice with Cranberries

Makes: 8 servings
Prep 15 mins Cook 15 mins Stand 5 mins
Parsley-Herb Rice with Cranberries
  • 2 2/3  cups  water
  • 1 1/3  cups  uncooked long grain or regular brown rice
  • 1/4  cup  butter
  • 1 1/2  teaspoons  dried basil, crushed, or 2 tablespoons snipped fresh basil
  • 3/4  teaspoon  salt or 1 tablespoon instant chicken bouillon granules
  • 1/2  cup  dried cranberries
  • 1/2  cup  snipped fresh Italian (flat-leaf) parsley
  • 1/2  cup  walnut pieces

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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