Cummulative Rating
N/A Servings
Makes 4 servings. Difficulty
Easy
Ingredients
2 Tablespoons butter 2 shallots, finely chopped 1 teaspoon fresh garlic, minced 1 cup long grain rice 2 cups gf chicken broth 1/2 cup dried cranberries 1/4 cup parsley, chopped (optional) Salt to taste
Directions
In a medium saucepan over medium-high heat, melt butter and sauté the shallots for 3 minutes. Add garlic; sauté for 30 seconds. Add the rice and stir for 1 minute. Stir in broth (if the broth is unsalted add 1 teaspoon kosher salt) and dried cranberries and bring to a boil. Reduce heat to low, cover and cook for 25 minutes. Remove the lid and fluff the rice with a fork. If desired, stir in fresh Italian parsley. Adjust seaonings to taste with kosher salt. Cover pan and let sit for 5 minutes. Serve.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
