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Cranberry and Almond Rice Pilaf

Cranberry and Almond Rice Pilaf

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
BOGINIA2

BOGINIA2

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

Directions

  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

DQ4
6

DQ4

11/8/2012

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 it. It has a mildly sweet flavor that complements my blackened talapia toning down some of the spiciness. Easy to make too. It was great without the cilantro and extra onions, but I might try them next time just to see the difference. The slivered almonds are a must though.

mdenainkitchen
3

mdenainkitchen

12/21/2012

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.

MidEastGoddess
2

MidEastGoddess

2/9/2014

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.

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