Cranberry and Almond Rice Pilaf

Cranberry and Almond Rice Pilaf

12
BOGINIA2 1

"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."

Ingredients

45 m {{adjustedServings}} servings 213 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  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.
  2. Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
  3. Pour chicken broth into skillet and season with kosher salt and black pepper.
  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.
  5. Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.
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Reviews

12
  1. 20 Ratings

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Wow! This was delicious. Been trying to find a recipe similar to Fish City Grill's rice that they serve with their talapia. This wasn't it, but it was absolutely delicious, and I'm glad I tried ...

Just made it. Very easy - and so good!!! I used pecans instead of almonds as that is what I had in the house. Bringing it to a friends house for dinner tonight.

I made this as a side dish for Thanksgiving 2013. It was a hit, so delicious. My husband enjoyed it so much he asked me to make it again.