Cranberry and Almond Rice Pilaf
I've been making this cranberry rice dish for years. It's different from typical rice pilaf dishes in that the cranberries add the sweetness and tartness you don't expect in a savory dish. Oh, and it's super hard to fumble.
Ingreadients :
- 1 tablespoon olive oil
- ¾ cup chopped onions
- 1 ½ cups uncooked jasmine rice
- ½ cup dried cranberries
- 3 cups low-sodium chicken broth
- 1 teaspoon kosher salt, or to taste
- ground black pepper to taste
- 2 green onions, chopped (Optional)
- ¼ cup slivered almonds
- 3 tablespoons chopped fresh cilantro
Step by Step :
- 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.
- 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.
- Remove the skillet from heat; stir in green onions, almonds, and cilantro. Adjust seasoning if needed.
