Parsley-Herb Rice with Cranberries
- 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.
- Stir fresh basil (if using), parsley, and walnuts into the cooked rice just before serving.
Cindy Neuhaus 1380 Days Ago
5 stars, over-the-top delicious & outstanding--we couldn't stop eating it! Savory & rich, this rivals my 2 best potato recipes as a starch! Very easy to make, I used Uncle Ben's converted white, and chicken soup/stock base instead of bouillon because it's just a touch less salty, but bouillon would have been just as good. Pecans instead of walnuts would be great, too.