Rice Pilaf with Cranberries and Almonds
Elevate your side dish game with this vibrant Rice Pilaf with Cranberries and Almonds, a perfect balance of savory and sweet flavors. Featuring aromatic basmati rice toasted to perfection, this recipe is simmered in rich chicken or vegetable stock for a fluffy, flavorful base. Dried cranberries add a pop of tangy sweetness, while golden toasted almonds bring a crunchy texture that complements every bite. Fragrant sautéed onions and garlic enhance the depth of flavor, and a garnish of fresh parsley adds a touch of brightness. Ready in just 35 minutes, this easy yet elegant pilaf is ideal for holiday feasts or as an everyday accompaniment to grilled meat or roasted vegetables. Whether you’re looking for a crowd-pleasing Thanksgiving side dish or a weeknight comfort food upgrade, this recipe brings color, texture, and irresistible taste to your table.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium, finely diced yellow onion
- 2 cloves, minced garlic
- 1 cup basmati rice
- 2 cups chicken or vegetable stock
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 cup dried cranberries
- 0.5 cup sliced almonds
- 2 tablespoons, chopped (optional garnish) fresh parsley
Instructions
In a medium saucepan, melt the butter along with the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and sauté for an additional 30 seconds until fragrant, being careful not to burn it.
Stir in the basmati rice and cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
Pour in the chicken or vegetable stock, and add the salt and ground black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes, or until the rice is tender and has absorbed all the liquid.
While the rice cooks, toast the sliced almonds in a dry skillet over medium heat. Stir frequently until they are golden and fragrant, about 2-3 minutes. Set them aside.
Once the rice is done, remove it from the heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork, then gently stir in the dried cranberries and toasted almonds.
Transfer the pilaf to a serving dish and garnish with chopped fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2941 mg | 128% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 55.3 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 989 mg | 21% | |
*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.
