Heat olive oil in a non stick skillet. Add onion and cook very gently for about 20 minutes. Add honey and stir to cover onion. Add cranberries and cook for 10 minutes or until onion is very tender and cranberries are soft. Set aside.
Bring stock to a boil in a medium saucepan. Add rice and simmer for 12 minutes or until rice is cooked through. Drain and transfer to a serving dish. (Tip: prepare rice while onion is cooking)
Stir in onion, cranberries, pistachio and orange zest. Adjust salt if needed and serve.
Nutrition Facts
Cranberry and Pistachio Rice
Amount Per Serving (1 /6th)
Calories 381Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 233mg10%
Potassium 334mg10%
Carbohydrates 70g23%
Fiber 2g8%
Sugar 13g14%
Protein 10g20%
Vitamin A 20IU0%
Vitamin C 3.2mg4%
Calcium 34mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.