Cranberry Pistachio Pilaf

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 1 tablespoon butter
  • 1 shallots minced
  • 1 pinch salt
  • 1 pinch pepper
  • 1 1/2 cup basmati rice
  • 1 1/2 cup sodium-reduced chicken broth
  • 1 1/2 cup water
  • 2 tablespoons chopped toasted pistachio nuts
  • 2 tablespoons chopped dried cranberries
  • 2 tablespoons minced fresh parsley

Method

In saucepan, melt butter over medium heat. Add shallot, salt and pepper; cook until softened, about 1 minute.
Stir in basmati rice, chicken broth and water; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 15 minutes. Let stand, covered, for 5 minutes.

Stir in pistachios, cranberries and parsley.

Nutritional facts Per serving: about

  • Sodium 246 mg
  • Protein 7 g
  • Calories 319.0
  • Total fat 5 g
  • Potassium 127 mg
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 60 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cranberry Pistachio Pilaf

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