Total Time
Prep 15 mins
Cook 25 mins

This is an excellent accompaniment for poultry and pork. Nice change from stuffing. Cook time is for boiling rice.

Ingredients Nutrition


  1. Melt butter in a covered saucepan; saute onion until transparent.
  2. Add parsley.
  3. Combine bouillon cubes and boiling water.
  4. Add to onion and parsley.
  5. Stir in rice; bring mixture to a boil.
  6. Add cranberries.
  7. Simmer, covered, for 25 minutes or until liquid is absorbed.


Most Helpful

I took the easy way out I skipped the 2 chicken bouillon cubes and used my chicken stock. I used dried onion flakes. Put it all in a rice cooker and walla a easy delish side. Just a note I used dried cranberries being thats what I had on hand and didn`t say fresh or dried.

Rita~ August 19, 2003

Pink rice! Flavour was fine with fresh local organic cranberries but I think dry would taste better. I used avocado oil because we are dairy free but did not take that into account in my star rating. I know butter would be tastier. I used organic purple onion, organic parsley, grey sea salt and no bullion cubes because of their nasty ingredients, and long soaking basmati rice which I soaked and added to the onion mixture with cold water, then brought to a boil, reduced heat and simmered for said time.

UmmBinat December 19, 2013

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