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Cranberry Rice Pilaf
Cranberry Rice Pilaf

Portions: 6 Serving Size: 1/2 Cup


1 cup basmati rice, dry
2 tablespoons dried cranberries
1 bay leaf
One 1” cinnamon stick
1/2 teaspoon black cumin
2 tablespoons butter
2 cups water


Soak rice and all ingredients for 40-45 minutes at room temperature.

Place all ingredients in a rice cooker.

If using a microwave rice cooker, microwave for 12 minutes at full power. If cooking stove top, bring to a boil, then reduce heat to a simmer. Cook covered for 20 minutes.

Let stand for 5 minutes before serving.

Helpful hints

  • Black cumin is a spice used in Indian and Pakistani cuisine. Look for Kala Jeera or black cumin in any Indian spice store or Asian market. It is also available online.

Nutrients per serving

  • Calories 125
  • Protein 2 g
  • Carbohydrates 21 g
  • Fat 4 g
  • Cholesterol 11 mg
  • Sodium 34 mg
  • Potassium 71 mg
  • Phosphorus 74 mg
  • Calcium 11 mg
  • Fiber 0.7 g