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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.

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

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