- 1 cup [250 mL] chicken broth
- 1/2 cup [125 mL] orange juice
- 2 tablespoons [30 g] sugar [optional]
- 1 1/2 cups [375 mL] instant brown rice
- 1/2 cup [125 mL] fresh cranberries, sorted
- 2 tablespoons [30 mL] roasted almond slices
|
- Bring together chicken broth, orange juice and, if desired sugar, to a boil.
- Add instant brown rice and cranberries to boiling mixture.
- Bring back to a boil.
- Lower heat, cover casserole and leave to simmer slowly for 5 minutes.
- Remove from heat, delicately stir in roasted almond slices, and serve.
|
