|1||cup (250 mL) sweetened dried cranberries|
|2||cups (500 mL) hot water|
|1||cup (250 mL) uncooked Arborio rice (see Cook’s Tip)|
|1||tbsp (15 mL) olive oil|
|2 3/4||cups (675 mL) chicken stock|
|3/4||cup (175 mL) dry white wine such as Chardonnay|
|1/2||tsp (2 mL) each salt and coarsely ground black pepper|
|1/2||cup (125 mL) blanched slivered almonds|
|2||oz (60 g) cream cheese|
|2||cups (500 mL) diced cooked chicken or turkey breasts|
|1/4||cup (50 mL) finely chopped fresh parsley (optional)|
Yield: 6 servings (about 6˝ cups/1.5 L)
Nutrients per serving: (about 1 cup/250 mL): Calories 420, Total Fat 13 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Sodium 470 mg, Carbohydrate 51 g, Fiber 3 g, Protein 23 g
Cook's Tips: Arborio rice is an Italian short grain rice that can be found in the rice or ethnic section of most grocery stores.
If desired, substitute an additional 3/4 cup (175 mL) chicken stock for the wine.
To cook on the stovetop, soak cranberries as directed in step 1. Place almonds into (12-in./30-cm) Skillet. Cook as directed above and remove from Skillet. Add onion, rice and oil to Skillet. Cook over medium heat 2-3 minutes or until onion is softened. Add stock, wine, salt and black pepper. Bring to a simmer; cook 13 minutes or until rice is still slightly firm, stirring occasionally. Meanwhile, prepare celery, cream cheese and cranberries as directed in Step 2. Add chicken and celery; cook 2-3 minutes or until hot. Remove from heat. Continue as directed in Step 3.