Description
This buttery rice pilaf with dried cranberries and slivered almonds is a flavorful and festive side dish perfect for holidays or quick weeknight meals. Toasted almonds add a nutty crunch while the sweet cranberries bring a delightful contrast to the savory rice and onions.
Ingredients
Scale
Nut and Flavor Base
- 1/4 cup slivered almonds
- 2 Tablespoons butter
Rice and Aromatics
- 1 cup converted white rice
- 1/4 cup green onions sliced (reserve a bit of the tops for garnish)
Liquids and Add-ins
- 3/4 cup chicken stock
- 3/4 cup water
- 1/2 cup dried cranberries
Instructions
- Toast Almonds: Add almonds to a skillet over medium heat and cook, stirring frequently, until lightly browned and fragrant. Remove from heat and set aside to cool.
- Cook Rice and Onions: In the same skillet, melt butter over low heat. Add in rice and sliced green onions, cooking until the rice is lightly browned and the onions are softened, about 3-5 minutes.
- Add Liquids and Simmer: Pour in the chicken stock and water, then increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally to prevent sticking.
- Incorporate Almonds and Cranberries: Stir in the toasted almonds and dried cranberries, then continue cooking uncovered for another 5 minutes, or until all liquid has been absorbed and the rice is tender.
- Garnish and Serve: Garnish with the reserved green onion tops if desired. Serve hot as a delicious side dish.
Notes
- Use converted (parboiled) rice for fluffy, separated grains.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Toast almonds carefully as they can burn quickly.
- Adjust sweetness by adding more or less dried cranberries according to taste.
- This pilaf pairs well with roasted meats or vegetable mains.
Nutrition
- Serving Size: 1 serving
- Calories: 145 kcal
- Sugar: 10 g
- Sodium: 76 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 11 mg
