Brown Rice with Cranberries and Walnuts

Brown Rice with Cranberries and Walnuts

This scrumptious brown rice dish can easily be made gluten free. The cranberries, cinnamon and toasted walnuts ensure every bite is bursting with flavor and texture, making this the perfect side dish for your autumn table.
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5 1/3-cup servings

Combine broth, rice, water, and salt in large saucepan. Bring to a boil over high heat. Reduce heat; cover and simmer 20 minutes.

Stir in cranberries and cinnamon, if desired; cover and simmer 20 to 25 minutes or until rice is tender. Sprinkle with walnuts before serving.

*Note. To toast walnuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 8–10 minutes or until golden brown, stirring frequently.

Gluten-free variation. To make this dish gluten free, be sure to read ingredient labels carefully and purchase gluten-free vegetable broth.

Nutrition Information:

Calories: 172 calories, Carbohydrates: 29 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 162 mg, Fiber: 2 g

Carbohydrate choices: 2 1/2 bread/starch, 1 fat.

Copyright Diabetic Cooking.



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