Cranberry and Almond Rice Pilaf |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble. Ingredients:
1 tablespoon olive oil |
3/4 cup chopped onions |
1/2 cup dried cranberries |
1 1/2 cups uncooked jasmine rice |
3 cups low-sodium chicken broth |
1 teaspoon kosher salt, or to taste |
ground black pepper to taste |
2 green onions, chopped (optional) |
3 tablespoons chopped fresh cilantro |
1/4 cup slivered almonds |
Directions:
1. Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
2. Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
3. Pour chicken broth into skillet and season with kosher salt and black pepper.
4. Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
5. Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.
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