"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." — BOGINIA2
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1 1/2 cups
uncooked jasmine rice
low-sodium chicken broth
kosher salt, or to taste
ground black pepper to taste
green onions, chopped
chopped fresh cilantro
Wow! This was delicious. Been trying to find a recipe similar to Fish City Grill's rice that they serve with their talapia. This wasn't it, but it was absolutely delicious, and I'm glad I tried it. It has a mildly sweet flavor that complements my blackened talapia toning down some of the spiciness. Easy to make too. It was great without the cilantro and extra onions, but I might try them next time just to see the difference. The slivered almonds are a must though.
kind of blah
Just made it. Very easy - and so good!!! I used pecans instead of almonds as that is what I had in the house. Bringing it to a friends house for dinner tonight.
This was exactly what I was looking for...super easy and delicious. I didn't have jasmine, so I used brown rice instead, and it came out wonderfully. Perfect side for some chicken or fish. Will definitely be making this more often.
Super good! I had left over cranberries I had to use up so I tried this recipe not expecting much. It has just the right mix of saltiness, sweet and sour. It's very easy to make. I'm glad I tried it!
Excellent recipe! It is easy and tastes awesome! I really like the flavor that the cranberries add to the pilaf. I did not have jasmine rice. I used the generic long grain rice I had on hand and it turned out great. I will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry and Almond Rice Pilaf
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 35
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