Ingredients:
Makes six servings
Preparation time: 5 minutes
Cooking time: 30 minutes
1 box (6-ounce) Uncle Ben’s Long Grain & Wild Rice Original Recipe 2-1/4 cups water
2 tablespoons unsalted butter, divided
1/2 cup finely chopped scallions
1 tablespoon finely-minced fresh ginger
1/4 cup unsalted roasted peanuts, coarsely chopped
1/3 cup dried cranberries
4 tablespoons slivered fresh basil

Instructions:
In 2-quart saucepan, put rice, spice packet, water and 1 tablespoon butter. Bring to a boil, stir and reduce heat to low. Cover pot and cook for 20 minutes, stirring once.

Meanwhile, melt remaining tablespoon butter in 9-inch skillet. Add scallions and ginger and cook over medium heat for 3 minutes, until scallions soften. Add peanuts and cook for 2 minutes, stirring, until peanuts get a little crispy. Remove from heat.

After the rice has been cooking for 20 minutes, add dried cranberries. Cook 5 minutes longer, or until water is absorbed. Remove from heat; transfer rice to large warm bowl. Using a fork, stir in scallion-peanut mixture and 3 tablespoons basil. Mix well. Scatter remaining basil on top and serve.

Per serving: Calories 188, Protein 5 grams, Fat 7 grams, Sat. Fat 3 grams, Cholesterol 10 mg, Carbs 28 grams, Fiber 2 grams, Calcium 28 mg. All materials courtesy of Uncle Ben’s and the National Peanut Board. For more flavor-packed, nutritious ideas, visit www.NationalPeanutBoard.org and www.UncleBens.com