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Brown Rice w/ Cranberry Ginger Sauce

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8

Ingredients

Ingredients

  • 1 cup brown rice uncooked
  • 1 can low-sodium chicken broth approx. 2 cups
  • 1 tsp. ground ginger
  • 1 can chickpeas drained
  • 1/4 cup canned cranberry
  • 1/2 cup fresh cranberries see notes
  • 1 cup fresh baby spinach chopped
  • 1/2 cup orange juice
  • salt and pepper

Instructions

Directions

  • Cook 1 cup rice according to package. While rice is cooking, make the sauce. Using a blender (I used a Nutribullet) blend together the canned cranberry, ginger, and orange juice. Set aside.
  • When rice is finished, stir in drained chickpeas, spinach, and salt + pepper. You may eat warm, or let rice cool in the fridge and enjoy as a cold rice salad with the cranberry ginger dressing poured over just before you serve.

Notes

Fresh cranberries have a very bitter taste, you may omit or cut in half. I simply left them whole in this recipe for eye appeal.