Ingredients:
2 tablespoons butter
1/2 cup minced onions
2 tablespoons chopped fresh parsley
2 chicken bouillon cubes
2 cups boiling water
1 cup raw rice
1/2 cup chopped cranberries
Directions:
Melt butter in a covered saucepan; saute onion until transparent.
Add parsley.
Combine bouillon cubes and boiling water.
Add to onion and parsley.
Stir in rice; bring mixture to a boil.
Add cranberries.
Simmer, covered, for 25 minutes or until liquid is absorbed.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.