Cranberry and Almond Rice Pilaf
Fragrant jasmine rice is simmered until tender, then lifted with sweet-tart cranberries, fresh cilantro, and toasty slivered almonds for contrast and crunch. This Cranberry and Almond Rice Pilaf balances savory broth with bright, nutty notes, making it a festive side for holiday roasts or an elegant companion to weeknight chicken or fish.
- Prep15 mins
- Cook40 mins
- Serves8
- DifficultyEasy
- 1
Warm olive oil in a large skillet or Dutch oven over medium heat. Cook and stir the onions in the hot oil until tender and translucent, about 5 minutes. Stir in the rice and cranberries until the rice is coated with oil and lightly toasted, about 5 minutes.
- 2
Pour in the chicken broth; season with kosher salt and black pepper. Bring to a boil. Cover, lower the heat to low, and simmer until the rice is tender and the liquid is absorbed, about 22 minutes.
- 3
Take the skillet off the heat; stir in the green onions, almonds, and cilantro. Adjust the seasoning if needed.
- Calories 195.98 kcal Moderate
- Protein 4.06 g Low Source
- Carbs 36.85 g Moderate
- Total Fat 3.53 g Low Source
- Saturated Fat 0.36 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 195.26 mg Moderate
- Fiber 1.01 g Low Source
- Sugar 3.62 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 18.59 mg Low Source
- Iron 0.23 mg Low Source
- Potassium 47.25 mg Low Source
- Vitamin A 5.83 mcg_rae Low Source
- Vitamin C 1.72 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Onions 🧅