How to Make a Festive Rice-a-Roni with Cranberries and Oranges | The Perfect Holiday Side Dish

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar and raisins are often cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and water with seasoning is cost-effective.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro adds freshness and green onions are often less expensive.

Melt 2 tablespoons of butter in a medium saucepan over medium heat.

Add Rice-a-Roni mix to the melted butter and sauté until the pasta lightly browns, about 5 minutes.

Remove the sautéed Rice-a-Roni from the pan and place it in another bowl.

In the same pan, add sliced almonds and toast them for about 3 minutes until lightly browned.

Remove the toasted almonds from the pan to cool.

Add a little more butter to the pan, then add finely diced onion, finely diced celery, minced garlic, and a pinch of black pepper; sauté until barely translucent.

Return the Rice-a-Roni mixture to the pan and mix it with the sautéed vegetables.

Stir in sweetened dried cranberries and orange zest; cook for about 1 minute.

Add 2 cups of chicken broth and 1/3 cup of fresh orange juice to the mixture and bring it to a boil.

Once boiling, reduce the heat to low, cover the pan, and let it cook for about 15 minutes.

After 15 minutes, fluff the rice with a fork, then add the toasted almonds and fluff again before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens