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An excellent and colourful low fat side dish for holidays or anytime. Try this as a stuffing for baked squash. Prep time does not include cooking time for the rice.
- Cook cranberries, sugar and almonds over medium heat in a saucepan stirring constantly.
- Cook about 6 minutes until sugar melts and coats cranberries and almonds.
- Stir in remaining ingredients.
- Cook until heated through stirring frequently, about 5 minutes.
This is delish! So easy to make, too. Took your lead and used it to stuff squash. I love the sweet and sour together plus the addition of the celery which gives it a bit of a crunch. I used the rice cooker to cook the two rices mixed together. I have a ton of fresh cranberries leftover from Thanksgiving to use- so this was great. Thanks for posting, I would make this again for sure.