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Cranberry Almond Rice Pilaf

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
8 servings
Dinner
Cranberry Almond Rice Pilaf
Ingredients
  • 1 tablespoon olive oil
  • 3/4 cup chopped onions
  • 1 1/2 cups uncooked jasmine rice
  • 1/2 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
  • 1/4 cup slivered almonds
  • 3 tablespoons chopped fresh cilantro
Instructions
1
Preheat your cooking vessel by heating olive oil in a large skillet or Dutch oven over medium heat.
2
Next, sauté the onions in hot oil until they become soft and their color changes to a pale yellow, approximately 5 minutes.
3
Subsequently, combine the rice and cranberries in the pan with oil, stirring until the rice is evenly coated and lightly browned, around 5 minutes.
4
After that, introduce chicken broth into the pan; add a pinch of kosher salt and black pepper to taste.
5
Now, bring the mixture to a boil; cover it with a lid and lower the heat to low.
6
Continue cooking until the rice becomes tender and all the liquid is absorbed, taking around 22 minutes.
7
Finally, remove the pan from the heat source; stir in chopped green onions, almonds, and cilantro.