Cranberry and Almond Rice Pilaf

This cranberry rice pilaf features sweet-tart dried cranberries, onion, cilantro, and crunchy slivered almonds for a delicious, hearty side dish.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 213 Calories

Ingredients

• 1 tablespoon olive oil
• ground black pepper to taste
• 2 green onions, chopped
• 3 tablespoons chopped fresh cilantro
• 3 cups low-sodium chicken broth
• 1 teaspoon kosher salt, or to taste
• 0.25 cup slivered almonds
• 0.5 cup dried cranberries
• 1.5 cups uncooked jasmine rice
• 0.75 cup chopped onions

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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