Cranberry Rice Pilaf

Cranberry Rice Pilaf

2 Tbsp butter
1-1/2 cups long-grain rice, uncooked
2 cups reduced sodium chicken broth
1 cup orange juice
1/3 cup dried cranberries
1/4 tsp dried thyme
1/4 tsp salt
1/4 cup chopped green onions

Melt the butter in a large skillet with a tight-fitting lid over medium-high heat.  Add rice and cook 3 minutes, stirring often, until the rice starts to turn golden brown.

Add the broth, juice, thyme and salt and bring to a boil.  Cover skillet, reduce heat to medium-low and cook 18 minutes or until rice is tender.  Stir in green onions just before serving.

Excellent rice pilaf!

Found on Pinterest.