- In large saucepot, prepare rice with broth as label directs, adding pears and lemon zest during last 10 minutes of cooking.
- Meanwhile, in large nonstick skillet, cook leeks in oil over medium heat 5 minutes or until soft. Stir in almonds, cranberries, sage and salt, and cook 1 minute. Fold leek mixture into rice.
View all nutritional information
Calories 419, Total Fat 15g, Saturated Fat 1g, Cholesterol 0mg, Sodium 554mg, Carbohydrate 64g, Protein 13g