Rice with Almonds and Cranberries
Active Time: 10 minutes
Total Time: 1 hour
6 servings
- Large Round Mold
- Octagonal Bonmat
- Medium Perforated Baking Sheet
- FRENCH PANTRY Truffle bon Salt
- EVOO
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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
- Preheat oven to 375°F and place Large Round Mold on a Medium Perforated Baking Sheet and pour rice into mold.
- Add water and oil on a covered saucepan and bring to a boil over medium-high heat.
- Add salt and pour water mixture over rice.
- Cover with Octagonal Bonmat and bake for 50 minutes or until tender.
- Remove from oven and fluff with spatula.
- Cover with clean kitchen towel and let stand for 5 minutes.
- Uncover for 5 minutes and add almonds and cranberries.
- Serve immediately.
Enjoy!
