Average Rating: 0TOTAL TIME: Prep: 35 min. Bake: 1-1/4 hours
YIELD: 10 servings.Ingredients
- 3 cans (14-1/2 ounces each) beef broth
- 1/4 cup butter, cubed
- 1 large onion, chopped
- 1 cup uncooked long grain brown rice
- 1/2 cup bulgur
- 1/2 cup slivered almonds
- 1/2 cup dried cranberries
- 3/4 cup minced fresh parsley, divided
- 1/4 cup chopped green onions
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 1. Preheat oven to 375°. In a large saucepan, bring broth to a simmer; reduce heat to low and keep hot. In a large skillet, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add rice, bulgur and almonds; cook and stir until rice is lightly browned and has a nutty aroma, 2-3 minutes.
- 2. Transfer to a greased 13x9-in. baking dish. Stir in cranberries, 1/2 cup parsley, green onions, salt and pepper. Stir in hot broth. Bake, covered, 45 minutes. Uncover and continue to cook until liquid is absorbed and rice is tender, 30-35 minutes longer. Remove from oven and fluff with a fork. Cover; let stand 5-10 minutes. Sprinkle with remaining parsley before serving.
Nutrition Facts
3/4 cup: 207 calories, 8g fat (3g saturated fat), 12mg cholesterol, 658mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 5g protein.
Diabetic Exchanges: 2 starch, 1-1/2 fat.