Description
This buttery rice pilaf with dried cranberries and slivered almonds is a flavorful and festive side dish that complements any meal. Toasted almonds add a delightful crunch, while the cranberries provide a sweet-tart contrast to the savory rice cooked in chicken stock and butter.
Ingredients
Scale
Main Ingredients
- 1/4 cup slivered almonds
- 2 tablespoons butter
- 1 cup converted white rice
- 1/4 cup green onions, sliced (reserve some tops for garnish)
- 3/4 cup chicken stock
- 3/4 cup water
- 1/2 cup dried cranberries
Instructions
- Toast almonds: Add slivered almonds to a skillet over medium heat and cook, stirring frequently, until they become lightly browned and fragrant. Remove the almonds from the skillet and set aside to cool.
- Sauté rice and onions: In the same skillet, melt the butter over low heat. Add the rice and sliced green onions, stirring continuously until the rice becomes lightly browned and aromatic.
- Cook rice: Pour in the chicken stock and water, then increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer gently for 15 minutes, stirring occasionally to prevent sticking.
- Add almonds and cranberries: Stir the toasted almonds and dried cranberries into the rice mixture. Continue cooking uncovered for an additional 5 minutes, or until all the liquid is absorbed and the rice is tender.
- Garnish and serve: Garnish the pilaf with reserved green onion tops if desired. Serve the rice pilaf hot as a flavorful side dish.
Notes
- This rice pilaf is perfect for holiday dinners but simple enough for a quick weeknight side.
- You can substitute vegetable broth to make this dish vegetarian.
- For extra flavor, add a pinch of cinnamon or nutmeg along with the cranberries.
- If you prefer, toasted pine nuts or chopped pecans can be swapped for almonds.
- Be sure to use converted (parboiled) rice to achieve fluffy, separate grains.
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
