7 Reviews

This was good, but unfortunately I couldn't taste the cranberries. They re-hydrated themselves during cooking and their texture and flavor just disappeared. Next time, I will add the cranberries just a few minutes before serving. But overall, we enjoyed it. Thanks!

1 person found this helpful. Was it helpful to you? [Yes] [No]
amybethanderson June 28, 2009

Tasty and very easy. The cranberries give a touch of sweetness. I used brown rice, puy lentils, and an extra cup of water.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Red Jenny April 23, 2009

A good healthy standby meal using items that we usually have in the pantry. I use brown rice and top with some really good olive oil, which really adds to the dish.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Pimienta February 22, 2008

Interesting mix of flavors and a really healthy meal.

1 person found this helpful. Was it helpful to you? [Yes] [No]
KellySutt May 05, 2007

So very simple to make in the rice cooker! Very low in fat, it has no cholesterol and there is a nice balance of flavours. The pine nuts on top were a nice touch. I’ve been looking for tasty no cholesterol recipes for my mother, so I’m leaving my rice cooker at her place for a while. We enjoyed this with Rita’s totally scrumptious Wild Mushroom Savory Sauté Wild Mushroom Savory Sauté, which is also reasonably low in fat and cholesterol. Thanks for sharing another great recipe, Rita!

1 person found this helpful. Was it helpful to you? [Yes] [No]
bluemoon downunder January 08, 2006

This was just mediocre for me, although DD (toddler) gobbled hers up. I did our rice on the burner. I used brown lentils in place of green and they were still a little crunchy after the time was up but it was fine. I just found the sweetened dried cranberries not so tasty added while cooking as the texture went a bit funny and I didn't enjoy their taste as much as uncooked (blander). I also found the ginger taste a bit strong. I used white Basmati rice which I soaked a bit, sea salt for the salt, a bit more unrefined extra virgin olive oil, plus the rest of the ingredients, except for the optional scallion. I toasted my pine nuts in a dry frying pan. Served this rice with Baked Grated Beets and a fresh salad for a tasty vegetarian meal. Made for THINK PINK RECIPE TAG EVENT - OCTOBER 2011.

0 people found this helpful. Was it helpful to you? [Yes] [No]
UmmBinat October 03, 2011
Rice, Lentils and Dried Cranberries Garnished With Pine Nuts