Monday, August 15, 2011

Cranberry Rice Pilaf

Serves 4

¾ cup chopped celery
½ cup chopped onion
2 tbsp butter
1 cup uncooked long grain rice
2 ½ cups chicken broth
½ cup dried cranberries
½ tsp garlic powder
Salt and Pepper to taste

In a skillet melt butter. While melting butter, combine rice, chicken broth, garlic powder, and salt and pepper in a microwave safe dish.

Microwave for 25 minutes. 

 Sautee celery and onions for about 10 minutes over medium-low heat. Once rice is done combine sautéed mixture and cranberries.

The Lineman's Wife
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