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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 51969"><p>Cranberry Rice Pilaf </p><p> </p><p> </p><p>Ingredients: </p><p> </p><p>1 teaspoon butter, unsalted </p><p>1/2 cup finely chopped onions </p><p>1 sprig fresh thyme (optional) </p><p>1 cup converted rice </p><p>3/4 cup dried cranberries </p><p>1 1/2 cups chicken stock or water </p><p> salt to taste </p><p> freshly ground black pepper </p><p> </p><p> </p><p> </p><p>Preparation: </p><p>1 Preheat the oven to 350F. </p><p>2 In a small ovenproof pot, melt the butter over medium-low heat. Add the onion and thyme, and cook for 3 to 4 minutes, until the onions become translucent but not brown. </p><p> </p><p>3 Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes. </p><p> </p><p>4 Add the cranberries and the stock and bring to a boil over high heat. </p><p> </p><p>5 As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes. </p><p> </p><p>6 Add the salt and pepper, and fluff with a fork.</p></blockquote><p></p>
[QUOTE="moreluck, post: 51969"] Cranberry Rice Pilaf Ingredients: 1 teaspoon butter, unsalted 1/2 cup finely chopped onions 1 sprig fresh thyme (optional) 1 cup converted rice 3/4 cup dried cranberries 1 1/2 cups chicken stock or water salt to taste freshly ground black pepper Preparation: 1 Preheat the oven to 350F. 2 In a small ovenproof pot, melt the butter over medium-low heat. Add the onion and thyme, and cook for 3 to 4 minutes, until the onions become translucent but not brown. 3 Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes. 4 Add the cranberries and the stock and bring to a boil over high heat. 5 As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes. 6 Add the salt and pepper, and fluff with a fork. [/QUOTE]
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