Recipe - Dried Cranberry Pilaf

One half Stick butter
1 lg Onion; chopped
2 cup Basmati rice
One half cup Dried cranberries
4 cup Fresh or canned chicken
stock or broth
Salt and freshlyground
black pepper
One fourth 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
Recipe By : Nathalie Dupree, TVFN

Posted to MCRecipe Digest V1 #239

Date: Wed, 9 Oct 1996 15:25:19 0700 (PDT)

From: patH phannema@wizard.ucr.edu

NOTES : Chicken Breast with Dried Apricots and Cranberries Company Cabbage

Dried Cranberry Pilaf

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