Creamy Cranberry Brown Rice with Toasted Hazelnuts

Servings: 4

Adding to the fall festivities, make this rice which is brightened with shining dried cranberries that glisten like a shimmering red leaf. The rice cooks up creamy like a risotto but because of the instant rice and the addition of cream cheese, there is a lot less work involved.



1 tablespoon butter
1/2 cup coarsely chopped hazelnuts
1 tablespoon olive oil
3/4 cup finely chopped green onion
1-1/2 cups instant brown rice
2 cups chicken broth mixed with 1/2 cup fresh orange juice, heated
4 ounces quality cream cheese, softened
1/2 cup dried cranberries
Pecorino-Romano cheese
1 tablespoon grated orange peel

Creamy Cranberry Brown Rice with Toasted Hazelnuts recipe 


Heat the butter in a small skillet coated with Teflon™ non-stick and saute the hazelnuts until golden brown and toasted, 3 to 4 minutes.

In a medium saucepan coated with Teflon™ non-stick, heat the oil and saute the onions until translucent. Add the rice, stirring well with a wooden spoon. Add the broth mixture; bring to a boil and cover, simmering until the liquid is all absorbed, about 20 minutes. Add the cream cheese in batches, stirring to incorporate. Fold in the cranberries and the nuts and sprinkle with Pecorino Romano cheese and orange zest.

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