| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dupree | 6 | Servings | |
INGREDIENTS
| 1/2 | Stick butter | |
| 1 | lg | Onion; chopped |
| 2 | c | Basmati rice |
| 1/2 | c | Dried cranberries |
| 4 | c | Fresh or canned chicken stock or broth |
| Salt and freshly-ground black pepper | ||
| 1/4 | c | Finely chopped fresh parsley |
INSTRUCTIONS
In a large saucepan melt butter over medium heat. Add onion and cook until soft, 5 minutes. Add rice and stir until translucent, 2 to 3 minutes. Add cranberries and stock and stir well. Bring to a boil, reduce heat, and simmer until tender, about 18 minutes. Season to taste with salt and pepper. Stir in parsley just before serving. Yield 6 to 8 servings Recipe By : Nathalie Dupree, TVFN Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:25:19 -0700 (PDT) From: patH <phannema@wizard.ucr.edu> NOTES : Chicken Breast with Dried Apricots and Cranberries Company Cabbage Dried Cranberry Pilaf Pumpkin Drops (Cookies)
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