In a large saucepan melt butter over medium heat.
Add rice, pasta, and onions; cook for 4 to 5
minutes or until pasta is lightly browned and
onions are nearly tender, stirring occasionally.
Carefully add broth, the water,, the 1/2 teaspoon
salt, and the 1/2 teaspoon black pepper. Bring to
boiling; reduce heat. Simmer, covered, for 20 to
25 minutes or until the rice is tender and broth
is absorbed. Fluff rice with a fork. Gently stir
in parsley, thyme, and , if desired, cranberries.
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per serving- 289 calories, 9 grams fat, 24 mg chol,
620 mg sodium, 46 g carbs, 1 gr fiber, 5 gr pro
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