Rice Pilaf with Dried Cherries and Almonds
Makes 12 servings
|1/2||cup slivered almonds|
|2||cups converted rice|
|1/2||cup chopped onion|
|1||can (14-1/2 ounces) vegetable broth|
|1/2||cup dried cherries|
- Cook and stir almonds in large nonstick skillet over medium heat until lightly browned. Remove from skillet; cool.
- Melt margarine in skillet over low heat. Add rice and onion; cook and stir until rice is lightly browned. Add broth and water. Bring to a boil over high heat; reduce heat to low. Simmer, covered, 15 minutes.
- Stir in almonds and cherries. Simmer 5 minutes or until liquid is absorbed and rice is tender.
|Serving Size:||1/2 cup|
|Calories from Fat||24 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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