Eating Well Rice Cook book

Cranberry Brown Rice Dressing Makes: 8 servings An easy whole-grain brown rice dressing with dried cranberries, celery and pecans. 1 cup Mahatma® or Carolina® Whole Grain Brown Rice 3/4 cup dried cranberries 1 tablespoon margarine 3/4 cup onion, chopped 3/4 cup fresh celery, chopped 1/2 cup pecans, chopped and toasted 1/4 cup parsley, chopped 3/4 teaspoon poultry seasoning 1/4 teaspoon pepper 1. Prepare rice according to package directions. (For additional flavor, rice may be prepared in chicken broth instead of water). Place dried cranberries in a bowl and cover with hot water. Set aside. 2. In a large skillet, melt margarine; sauté onion and celery until tender; fold in remaining ingredients. Drain cranberries. Add to vegetable mixture. Fold in cooked rice.

Tips: Do you have a rice cooker? To prepare this dish? Add brown rice and all remaining ingredients (except dried cranberries and pecans), and water (or, chicken broth if desired) to the inner pot of your Aroma® Rice Cooker. Press the Cook Switch or set to Brown Rice. When the rice cooker beeps, gently stir in dried cranberries and pecans.