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Rice with Almonds and Cranberries

Active Time: 10 minutes

Total Time: 1 hour

6 servings

Print recipe

Ingredients

  • 1 1/2 cups brown rice, uncooked
  • 2 1/3 cups water
  • 2 teaspoons EVOO
  • 1 teaspoon FRENCH PANTRY Truffle bon Salt
  • 1/2 cup sliced almonds, roasted
  • 1/2 cup dried cranberries

Instructions

  1. Preheat oven to 375°F and place Large Round Mold on a Medium Perforated Baking Sheet and pour rice into mold.
  2. Add water and oil on a covered saucepan and bring to a boil over medium-high heat.
  3. Add salt and pour water mixture over rice.
  4. Cover with Octagonal Bonmat and bake for 50 minutes or until tender.
  5. Remove from oven and fluff with spatula.
  6. Cover with clean kitchen towel and let stand for 5 minutes.
  7. Uncover for 5 minutes and add almonds and cranberries.
  8. Serve immediately.
Enjoy!
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