READY IN 45 mins

Cranberry and Almond Rice Pilaf

Read Reviews (6)

"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

Directions

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.
Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
Pour chicken broth into skillet and season with kosher salt and black pepper.
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.
Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

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.

—DQ4

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Most Helpful Critical Review

Jan 13, 2013

kind of blah

—Heather

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10 Ratings

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.

—mdenainkitchen

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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.

—shoesuntyd

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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!

—Ann S

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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.

—Occasional Cooker

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Nutrition

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.

Nutritional Information

Cranberry and Almond Rice Pilaf

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 213
Calories from Fat: 35

% Daily Value *
Total Fat 3.9g 6 %
Saturated Fat 0.6g 3 %
Cholesterol 2mg < 1 %
Sodium 285mg 11 %
** Potassium 102mg 3 %
Total Carbohydrates 39.4g 13 %
Dietary Fiber 1.6g 6 %
Protein 5.1g 10 %
Sugars 6.1g
** Vitamin A 2 %
** Vitamin C 4 %
** Calcium 3 %
** Iron 16 %
** Thiamin 19 %
** Niacin 19 %
** Vitamin B6 8 %
** Magnesium 9 %
** Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.