Try this Rice with Cranberries and Carmelized Onions recipe, or contribute your own.
Suggest a better descriptionCombine chicken broth and rice in a medium sauce pan. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 45 minutes or until rice is tender and the liquid is absorbed. Meanwhile, melt butter in a medium skillet over medium-high heat. Add onions and brown sugar. Cook 6 minutes or until liquid is absorbed and onions are translucent and soft.
Reduce heat to low. Slowly cook onions, stirring often for 25 minutes or until they are Carmel colored. Stir in dried cranberries. Cover and cook over low heat for 10 minutes or until cranberries swell. Gently fold cranberry mixture and orange zest into cooked rice.
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Serving Size: 1 Serving (516g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1110 | ||
Calories from Fat: 610 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.7g | 90 % | |
Saturated Fat 21.4g | 107 % | |
Monounsaturated Fat 27.1g | ||
Polyunsanturated Fat 13.6g | ||
Cholesterol 321.9mg | 99 % | |
Sodium 332mg | 11 % | |
Potassium 899.1mg | 24 % | |
Total Carbohydrate 41.9g | 12 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 39.9g | ||
Protein 78.9g | 113 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1110
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