Recipe By : Nathalie Dupree, TVFN
Serving Size : 6 Preparation Time :0:25
Categories : Dupree
Amount Measure Ingredient -- Preparation Method
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1/2 stick butter
1 large onion -- chopped
2 cups basmati rice
1/2 cup dried cranberries
4 cups fresh or canned chicken stock or broth
Salt and freshly-ground black pepper
1/4 cup finely chopped fresh parsley
In a large saucepan melt butter over medium heat. Add onion and cook until
soft, 5 minutes. Add rice and stir until translucent, 2 to 3 minutes. Add
cranberries and stock and stir well. Bring to a boil, reduce heat, and simmer
until tender, about 18 minutes. Season to taste with salt and pepper. Stir in
parsley just before serving. Yield 6 to 8 servings
