Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Cranberry and Almond Rice Pilaf

4

55 min

Cranberry and Almond Rice Pilaf

Cranberry and Almond Rice Pilaf Photo 1

Time

55 min

Serving

8 persons

Calories

213

Rating

4.00★ (59)

Cuisine

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

Ingredients

  • olive oil: 1 Tbsp
  • onions: 0.75 cup (chopped)
  • ½ cups uncooked jasmine rice: 1 piece
  • cranberries: 0.5 cup (dried)
  • low-sodium chicken broth: 3 cups
  • kosher salt: 1 tsp (to taste)
  • ground black pepper: (to taste)
  • green onions: 2 piece (chopped, optional)
  • slivered almonds: 0.25 cup
  • fresh cilantro: 3 Tbsp (chopped)

Metric Conversion

Stages of cooking

Cranberry and Almond Rice Pilaf Photo 21
Cranberry and Almond Rice Pilaf Photo 32
Cranberry and Almond Rice Pilaf Photo 43
  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onions in hot oil until tender and translucent, about 5 minutes. Stir in rice and cranberries until rice is coated with oil and lightly toasted, about 5 minutes.
    Cranberry and Almond Rice Pilaf Photo 2
  2. Pour in chicken broth; season with kosher salt and black pepper. Bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 22 minutes.
    Cranberry and Almond Rice Pilaf Photo 3
  3. Remove the skillet from heat; stir in green onions, almonds, and cilantro. Adjust seasoning if needed.
    Cranberry and Almond Rice Pilaf Photo 4

How did you like this article?

You may also like