Cranberry and Almond Rice Pilaf

Cranberry and Almond Rice Pilaf

This cranberry rice pilaf features sweet-tart dried cranberries, onion, cilantro, and crunchy slivered almonds for a delicious, hearty side dish.

Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
213 Calories

Recipe Instructions

Step 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.
Step 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.
Step 3
Remove the skillet from heat; stir in green onions, almonds, and cilantro. Adjust seasoning if needed.

Ingredients

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

Categories

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