Cranberry Rice Dressing

Cranberry Rice Dressing

2 cups brown rice

2 tablespoons extra virgin olive oil for the vegetables

1/4 tablespoon extra virgin olive oil for the rice

1 tablespoon butter for the rice

6 green onions chopped fine

2 stalks celery chopped fine

2 cloves of garlic minced

2 cups fresh mushrooms chopped fine

1/2 cup roasted almonds chopped

2 cups dried cranberries

2 cups Cran-Pomegranate Juice

3 cups Chicken Broth

2 teaspoon salt

1 teaspoon pepper

2 teaspoon thyme

• • Chop the green onions, celery, garlic, mushrooms and almonds. In a hot skillet add 2 tablespoons extra virgin olive oil and saute the vegetables adding the dried cranberries.

  • After the vegetables and cranberries have been sauteed add 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon thyme and stir until mixed well. Set aside while you prepare the rice.

  • In a hot heavy dutch oven pour 1/4 tablespoon extra virgin olive oil and 1 tablespoon butter add the rice. Brown the rice until slightly brown stir constantly so as not to burn the rice.

  • When it is browned add 1 teaspoon salt and 1 teaspoon thyme, and the liquid bring to a boil, and cover then reduce heat to simmer for 15 minutes.

  • Add the sauteed vegetable mix and stir well, there will be extra liquid at this point that has not been absorbed by the rice.

  • Cover the dutch oven and bake 350 degrees for 1 hour.