Cranberry and Almond Rice Pilaf recipe

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Ingredients

1 tablespoon olive oil
¾ cup chopped onions
½ cup dried cranberries
1 ½ cups uncooked jasmine rice
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2 green onions, chopped
3 tablespoons chopped fresh cilantro
¼ cup slivered almonds

Nutrition Info

212.6 calories
carbohydrate: 39.4 g
cholesterol: 1.5 mg
fat: 3.9 g
fiber: 1.6 g
protein: 5.1 g
saturatedFat: 0.6 g
servingSize: -
sodium: 285.2 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.

  2. Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.

  3. Pour chicken broth into skillet and season with kosher salt and black pepper.

  4. Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.

  5. Remove skillet from heat, stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

Recipe Yield

8 servings

Recipe Note

I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.

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