Rice, Lentil & Cranberry Pilaf

Rice Lentil Cranberry Pilaf
  • Prep Time: 8 min.
  • Cook Time: 18 min.
  • Servings: 4

This side dish nods to traditional stuffing flavours but can be enjoyed anytime with a variety of entrées such as grilled or roasted chicken, pork or fish. Or, fill roasted acorn squash halves with the pilaf to serve as a meatless main course.

Rice, Lentil & Cranberry Pilaf

Rice Lentil Cranberry Pilaf
  • Prep Time: 8 min.
  • Cook Time: 18 min.
  • Servings: 4

This side dish nods to traditional stuffing flavours but can be enjoyed anytime with a variety of entrées such as grilled or roasted chicken, pork or fish. Or, fill roasted acorn squash halves with the pilaf to serve as a meatless main course.

INGREDIENTS

  • 1 pkg (250 g) GEOVITA Rice & Lentil Blend
  • 1 tbsp (15 mL) each butter and olive oil
  • 1 each onion and celery stalk, chopped
  • 1 tsp (5 mL) poultry seasoning
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 2/3 cups (400 mL) sodium-reduced chicken or vegetable broth
  • 1/4 cup (60 mL) dried cranberries
  • 1/4 cup (60 mL) finely chopped parsley

DIRECTIONS

  1. Heat oil and butter in a large nonstick skillet set over medium heat. Add onion, celery, poultry seasoning, salt and pepper; sauté for 5 minutes.
  2. Add broth and bring to a boil. Add Geovita blend and cranberries, reduce heat to low and stir.
  3. Cook, covered, for 10 minutes or until broth is absorbed. Remove from heat and let stand for 3 minutes. Stir in parsley.

Tip: Toss leftover roasted chicken, turkey or ham into the skillet for a complete meal.

INGREDIENTS

  • 1 pkg (250 g) GEOVITA Rice & Lentil Blend
  • 1 tbsp (15 mL) each butter and olive oil
  • 1 each onion and celery stalk, chopped
  • 1 tsp (5 mL) poultry seasoning
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 2/3 cups (400 mL) sodium-reduced chicken or vegetable broth
  • 1/4 cup (60 mL) dried cranberries
  • 1/4 cup (60 mL) finely chopped parsley

DIRECTIONS

  1. Heat oil and butter in a large nonstick skillet set over medium heat. Add onion, celery, poultry seasoning, salt and pepper; sauté for 5 minutes.
  2. Add broth and bring to a boil. Add Geovita blend and cranberries, reduce heat to low and stir.
  3. Cook, covered, for 10 minutes or until broth is absorbed. Remove from heat and let stand for 3 minutes. Stir in parsley.

Tip: Toss leftover roasted chicken, turkey or ham into the skillet for a complete meal.

Per serving (1/4 recipe): 330 calories, 9 g fat, 2.5 g saturated fat, 10 mg cholesterol, 50 g carbohydrates, 6 g fibre, 8 g sugars, 11 g protein, 580 mg sodium.

Per serving (1/4 recipe): 330 calories, 9 g fat, 2.5 g saturated fat, 10 mg cholesterol, 50 g carbohydrates, 6 g fibre, 8 g sugars, 11 g protein, 580 mg sodium.