Source: The American Institute for Cancer research (AICR)

Cranberries add an unexpected, sassy tartness and bright color that makes this a festive holiday dressing.

Servings

2 tbsp canola oil
3 medium carrots , peeled, cut into 1/2-inch dice
2 fennel bulb , cored, with leaves removed, cut in 1/4-inch dice
1 medium celery stalk , trimmed, cut into 1/4-inch dice
0.5 chopped green bell peppers , seeded and diced
1 medium onions , diced
3 cup Rice, brown, long grain, dry
14.5 oz fat free reduced sodium chicken broth (1 can)
0.75 cup dried cranberries
1 tsp ground thyme
1 pinch black pepper , freshly ground (to taste)
1 pinch salt (to taste)

1 In a large Dutch oven or other oven proof pot that holds 16 cups, heat oil over medium heat until hot.
2 Add carrots, fennel, celery, and onion and cook, stirring frequently, about 20 minutes or until vegetables are tender. Adjust heat if necessary to prevent burning.
3 Stir in rice, chicken broth, cranberries, thyme, salt and pepper. Add 4 1/4 cups water. Cover and heat to boiling.
4 Reduce heat to low and cook so that liquid barely simmers. (Dressing can also be baked in a preheated oven at 325 degrees F.)
5 Cook until rice is tender, about 1 hour 15 minutes. Stir bottom of pot occasionally and check that liquid is barely simmering, adjusting heat if necessary.