Cranberry and Almond Rice Pilaf Recipe -
Cranberry and Almond Rice Pilaf  Recipe
  • READY IN 45 mins

Cranberry and Almond Rice Pilaf

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
  2. Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
  3. Pour chicken broth into skillet and season with kosher salt and black pepper.
  4. Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
  5. Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2012

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.

Most Helpful Critical Review
Jul 16, 2013

Interesting idea, but my family and I found the dish to be underwhelming, bland.

Dec 21, 2012

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.

Feb 09, 2014

I made this as a side dish for Thanksgiving 2013. It was a hit, so delicious. My husband enjoyed it so much he asked me to make it again.

Apr 06, 2013

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!

Nov 16, 2013

Very delicious and very easy - the two things that sell me on a dish! I added about twice the amount of cilantro that the recipe called for and I'm glad I did. "Ground Pepper to Taste" is tough. I have no clue how much I added, but the taste is pretty peppery and I'm very happy with it. Next time I'll try to measure so I can be consistent with it. Thanks for a great recipe!

Dec 16, 2012

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.

Sep 26, 2012

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.


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  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 39.4 g
  • 13%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 285 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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