Cranberry and Almond Rice Pilaf

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 213 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 5

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