Description
A flavorful and easy-to-make rice pilaf featuring toasted slivered almonds and sweet dried cranberries, perfect as a holiday side dish or a simple weekday accompaniment.
Ingredients
Scale
Dry Ingredients
- 1 cup converted white rice
- 1/2 cup dried cranberries
- 1/4 cup slivered almonds
- 1/4 cup green onions, sliced (reserve some tops for garnish)
Liquids
- 3/4 cup chicken stock
- 3/4 cup water
Others
- 2 tablespoons butter
Instructions
- Toast Almonds: Add slivered almonds to a skillet over medium heat and cook, stirring occasionally, until lightly browned and toasted. Remove from skillet and set aside.
- Sauté Rice and Onions: In the same skillet, melt butter over low heat. Add the rice and sliced green onions, cooking until the rice is lightly browned and fragrant, stirring occasionally to avoid burning.
- Cook Rice: Pour in the water and chicken stock, and increase heat to high to bring the mixture to a boil. Once boiling, reduce heat to low, cover the skillet, and simmer for 15 minutes, stirring occasionally to ensure even cooking.
- Combine Ingredients: Stir in the toasted almonds and dried cranberries. Continue cooking, uncovered, for an additional 5 minutes or until all the liquid is absorbed and the rice is tender.
- Garnish and Serve: Garnish with reserved green onion tops if desired, then serve the rice pilaf hot as a delicious side dish.
Notes
- This buttery rice pilaf with dried cranberries and slivered almonds is ideal for holiday meals but quick enough for regular weeknight dinners.
- You can substitute chicken stock with vegetable stock to make it vegetarian-friendly.
- For a nuttier flavor, try using toasted pecans or walnuts instead of almonds.
- Cook rice covered to retain moisture and ensure even cooking.
- Reserve some green onion tops for a fresh garnish that adds color and flavor.
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
