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Cranberry Rice Pilaf


Thursday, January 01, 2004
Appetizers-Side Dish
10, 1/3 cup servings
1 tablespoon brown sugar
2 teaspoons chicken bouillon granules
1/4 teaspoon salt
1/3 cup chopped pecans
1/4 cup chopped dates
1 1/4 cup long grain rice (divided use)
1/2 cup sweetened dried cranberries
3 1/4 cup water
1 tablespoon vegetable oil spread (4.5g fat per tablespoon)
Gift Directions:
1. In a small bowl, mix brown sugar, bouillon and salt. Pack mixture tightly into bottom of a one pint canning jar.
2. Layer pecans and dates on top of brown sugar mixture and pack tightly. Add 3/4 cup rice followed by dried cranberries and remaining 1/2 cup rice.
3. Seal jar with decorative lid. If giving as gift, attach a card with the following preparation directions.

Preparation Directions:
1. In a large sauce pan combine 3 ΒΌ cup water, 1 tablespoon vegetable oil spread and contents of jar. Bring to boil over medium-high heat, cover and reduce to simmer. Cook 20 - 25 minutes.
Nutrition Facts:
151 calories, 28g carbohydrate, 2g protein, 3.3g fat, 0.4g saturated fat, 0mg cholesterol, 1.3g dietary fiber, 230mg sodium
Adapted recipe by Jennifer Parham, RD, LD
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