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Cranberry and Almond Rice Pilaf
Cranberry and Almond Rice Pilaf
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Delicious cranberry rice pilaf with sweet-tart cranberries, onions, cilantro, and crunchy almonds.
Ingredients:
  • 1 tablespoon olive oil
  • 0.75 cup chopped onions
  • 1.5 cups uncooked jasmine rice
  • 0.5 cup dried cranberries
  • 3 cups low-sodium chicken broth
  • 1 teaspoon kosher salt, or to taste
  • ground black pepper to taste
  • 2 green onions, chopped
  • 0.25 cup slivered almonds
  • 3 tablespoons chopped fresh cilantro
Instructions:
  • In a large skillet or Dutch oven over medium heat, sauté onions in olive oil until tender and translucent, roughly 5 minutes. Add rice and cranberries, stirring continuously until rice is coated with oil and lightly toasted, for another 5 minutes.
  • Pour in flavorful chicken broth and generously season with kosher salt and aromatic black pepper. Bring to a lively boil. Then, cover the pot, reduce the heat to low, and gently simmer until the rice is perfectly tender and has absorbed all the delicious liquid, approximately 22 minutes.
  • Take the skillet off the heat and mix in the green onions, almonds, and cilantro. Taste and adjust seasoning as necessary.

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