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If you like cranberry cocktails and bog-wild sips. If you're not into basic. If you live life boldly.
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Prep Time:15 minutes
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Cook Time: 30 minutes
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Servings:4 servings
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INGREDIENTS
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Prep Time:15 minutes
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Cook Time: 30 minutes
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Servings:4 servings
INGREDIENTS
- 2 tbsp (30 mL) butter
- 1 small onion, diced
- 3/4 cup (175 mL) Arborio rice
- 2 cups (500 mL) chicken broth
- 3/4 cup (175 mL) Craisins® Dried Cranberries
- 1 tbsp (15 mL) grated Parmesan cheese
- 3 cloves roasted garlic (see below)
- 3/4 cup (175 mL) frozen baby peas, defrosted, optional
DIRECTIONS
DIRECTIONS
Preheat oven to 425°F (220°C).
Grease a 1 1/2-quart (1.5 L) covered casserole dish.
Melt butter in a medium saucepan.
Add onion; cook over medium heat until soft.
Add rice; cook 2 minutes.
Add broth and Craisins® Dried Cranberries; bring to a boil and cook for 2 minutes.
Pour mixture into casserole dish.
Cover and bake for 30 minutes.
Stir in cheese, roasted garlic and peas, if using.
Serve immediately.
To roast garlic: Cut 1/4 inch (6 mm) off the top of a head of garlic to expose the cloves.
Wrap in foil and bake in 350°F (180°C) oven 45 minutes or until soft.
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Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog. Stock…
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