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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