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Cranberry-Walnut Rice

This easy side dish went with the pork recipe that I made tonight, and it was fantastic! It has a lot of flavor from the combination of sweet cranberries and crunchy walnuts, and the bite of the green onion was the perfect topping. This would be great with a lot of different main courses. The orzo got a little lost for me, but it tasted wonderful either way. I’ll definitely make this one again.

A plate of rice with cranberries, walnuts, and green onions.

Cranberry-Walnut Rice
30-Minute Meals – Rachael Ray

Serves 6

After beginning the meal with Apple-Scented Fondue, serve this rice alongside Potted Pork Tenderloin with Sweet Onions.

2 tablespoons butter
1/2 cup orzo
1 1/2 cups long grain white rice
About 2 2/3 cups chicken stock
A generous handful of dried, sweetened cranberries, such as Ocean Spray brand Craisins
1/3 cup walnut pieces, toasted
4 scallions, thinly sliced on an angle

Heat the butter over medium heat in a saucepot. Add the orzo and toast until golden.

Stir in the rice; add the stock and cranberries. Bring to a boil, then reduce the heat to simmer. Cover and cook until tender, 15-18 minutes.

Fluff the rice and combine with the walnuts and scallions to serve.

Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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