Cranberry Pilaf
Elevate your side dish game with this flavorful Cranberry Pilaf, a perfect balance of savory and sweet that’s both comforting and elegant. Long-grain white rice is lightly toasted in a buttery olive oil base, then simmered to perfection in aromatic chicken or vegetable broth infused with warm cinnamon and a touch of garlic. Plump dried cranberries add a burst of tangy sweetness, while toasted slivered almonds bring a delightful crunch. A sprinkle of fresh parsley lends a refreshing finish, making this pilaf not only a visual masterpiece but also an irresistible addition to any meal. Ready in just 35 minutes, it's the ideal accompaniment for holiday feasts, weeknight dinners, or as a vibrant vegetarian main course.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups long-grain white rice
- 3 cups chicken or vegetable broth
- 0.5 cup dried cranberries
- 0.25 cup slivered almonds, toasted
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
In a medium saucepan, heat the butter and olive oil over medium heat until the butter is melted.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the rice to the saucepan, stirring to coat the grains evenly with the butter mixture. Cook for 2-3 minutes, toasting the rice lightly.
Pour in the broth, then stir in the salt, ground black pepper, and ground cinnamon.
Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and let the rice simmer for 15 minutes.
Sprinkle the dried cranberries on top of the rice without stirring. Cover the saucepan again and continue simmering on low heat for an additional 5 minutes.
Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork to distribute the cranberries evenly. Stir in the toasted slivered almonds and chopped fresh parsley.
Serve warm and enjoy your flavorful cranberry pilaf!
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 5124 mg | 223% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 54.8 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 210 mg | 16% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
