Name: Cranberry and Almond Rice Pilaf
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Chopped onions - ¾ cup; Uncooked jasmine rice - 1 ½ cups; Dried cranberries - ½ cup; Low-sodium chicken broth - 3 cups; Kosher salt, or to taste - 1 teaspoon; Ground black pepper to taste - 1 teaspoon; Green onions, chopped (Optional) - 2; Slivered almonds - ¼ cup; Chopped fresh cilantro - 3 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry and Almond Rice Pilaf

1. Olive oil - 1 tablespoon

2. Chopped onions - ¾ cup

3. Uncooked jasmine rice - 1 ½ cups

4. Dried cranberries - ½ cup

5. Low-sodium chicken broth - 3 cups

6. Kosher salt, or to taste - 1 teaspoon

7. Ground black pepper to taste - 1 teaspoon

8. Green onions, chopped (Optional) - 2

9. Slivered almonds - ¼ cup

10. Chopped fresh cilantro - 3 tablespoons

How to cook deliciously - Cranberry and Almond Rice Pilaf

1. Stage

Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onions in hot oil until tender and translucent, about 5 minutes. Stir in rice and cranberries until rice is coated with oil and lightly toasted, about 5 minutes.

2. Stage

Pour in chicken broth; season with kosher salt and black pepper. Bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 22 minutes.

3. Stage

Remove the skillet from heat; stir in green onions, almonds, and cilantro. Adjust seasoning if needed.