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 weeknight accompaniment.
Ingredients
Scale
Rice Pilaf
- 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 slivered almonds to a skillet over medium heat and cook until they are lightly browned and toasted. Remove the almonds from the 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 becomes lightly browned.
- Add Liquids and Simmer: Pour in the chicken stock and water, then bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15 minutes, stirring occasionally.
- Combine and Finish Cooking: Stir the toasted almonds and dried cranberries into the rice. Continue cooking for another 5 minutes, or until all the liquid is absorbed and the rice is tender.
- Garnish and Serve: Garnish the pilaf with reserved green onion tops if desired, and serve hot.
Notes
- Use converted white rice for fluffy, separate grains.
- To save prep time, almonds can be toasted in advance and stored in an airtight container.
- Substitute chicken stock with vegetable stock to make this dish vegetarian.
- For a nuttier flavor, consider lightly toasting the green onions before adding the rice.
- If you prefer a less sweet pilaf, reduce the amount of dried cranberries or substitute with chopped dried apricots.
Nutrition
- Serving Size: 1 cup
- 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
