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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stovetop Cranberry Dressing or Pilaf

Source: The American Institute for Cancer research (AICR)

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

Rating:
Prep Time:	15 minutes
Cook Time:	2 hours
Difficulty:	Intermediate

Nutrition Facts

Makes 22 servings
Amount Per Serving

Calories	130.7

Total Carbs	26.1 g

Dietary Fiber	2.2 g

Sugars	3.8 g

Total Fat	2.1 g

Saturated Fat	0.2 g

Unsaturated Fat	0.6 g

Potassium	153.8 mg

Protein	2.5 g

Sodium	66.9 mg

Dietary Exchanges 2.1 Fat, 0.5 Vegetables, 0.2 Fruits, 1.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tbsp canola oil 3.0
3 each medium carrots 2.0
2 each fennel bulb 1.0
1 each medium celery stalk 0.5
0 1/2 each chopped green bell peppers 1.0
1 each medium onions 3.0
3 cup Rice, brown, long grain, dry 14.5
14 1/2 oz fat free reduced sodium chicken broth 0.75
0 3/4 cup dried cranberries 1.0
1 tsp ground thyme 1.0
1 pinch black pepper 1.0
1 pinch salt

Directions

In a large Dutch oven or other oven proof pot that holds 16 cups, heat oil over medium heat until hot.
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.
Stir in rice, chicken broth, cranberries, thyme, salt and pepper. Add 4 1/4 cups water. Cover and heat to boiling.
Reduce heat to low and cook so that liquid barely simmers. (Dressing can also be baked in a preheated oven at 325 degrees F.)
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.