Description
This buttery rice pilaf with dried cranberries and slivered almonds is a delightful, easy-to-make side dish. Perfect for holiday meals or busy weeknights, it combines toasted almonds and sweet cranberries with tender, flavorful rice cooked in chicken stock for a comforting and festive accompaniment.
Ingredients
Scale
Main Ingredients
- 1/4 cup slivered almonds
- 2 Tablespoons butter
- 1 cup converted white rice
- 1/4 cup green onions sliced (reserve a bit of the tops for garnish)
- 3/4 cup chicken stock
- 3/4 cup water
- 1/2 cup dried cranberries
Instructions
- Toast almonds: Add almonds to a skillet over medium heat and cook until lightly browned and toasted, stirring occasionally to prevent burning. Remove and set aside.
- Sauté rice and onions: In the same skillet, melt butter over low heat. Add rice and sliced green onions, then cook until the rice is lightly browned, stirring frequently to avoid sticking.
- Add liquids and simmer: Pour in water and chicken stock, then bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover the skillet, and let it simmer for 15 minutes, stirring occasionally to ensure even cooking.
- Incorporate almonds and cranberries: Stir in the toasted almonds and dried cranberries, then continue cooking covered for another 5 minutes or until all liquid is absorbed and rice is tender.
- Garnish and serve: Sprinkle reserved green onion tops over the pilaf before serving hot as a flavorful side dish.
Notes
- Use converted white rice (also known as parboiled rice) for better texture and less stickiness.
- Reserve some green onion tops for garnish to add freshness and color.
- Chicken stock can be substituted with vegetable stock for a vegetarian version; adjust the diet label accordingly.
- Stirring occasionally during simmering prevents rice from sticking and promotes even cooking.
- This pilaf can be prepared ahead and reheated gently with a splash of water or stock to maintain moisture.
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
