Rice with Caramelized Onions and Cranberries
Transform your dinner table with this irresistible recipe for Rice with Caramelized Onions and Cranberries, a perfect blend of savory and sweet flavors. Fluffy, tender white rice serves as the base for golden, slow-cooked caramelized onions that are infused with the subtle warmth of cinnamon and a hint of pepper. Juicy dried cranberries add pops of tart sweetness, creating a harmonious balance that’s both comforting and elegant. Cooked in olive oil and butter for an extra layer of richness, this dish is beautifully finished with a sprinkling of fresh parsley for a burst of color and freshness. Whether served as a vibrant side dish for holiday gatherings or a simple weeknight meal, this recipe elevates basic pantry ingredients into something truly special. Easy to make and absolutely delightful, this one-pot wonder is bound to become a family favorite!
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 0.5 teaspoons salt
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 medium yellow onion
- 0.5 cup dried cranberries
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the white rice in cold water until the water runs clear. Drain and set aside.
In a medium saucepan, bring 2 cups of water and 0.5 teaspoons of salt to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
While the rice cooks, peel the onions and slice them into thin strips.
Heat the olive oil and unsalted butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes, or until they are golden brown and caramelized. Be careful not to burn them; reduce the heat if needed.
Once the onions are caramelized, stir in the dried cranberries, ground cinnamon, and ground black pepper. Cook for 2-3 more minutes until the cranberries slightly soften and are heated through.
Transfer the cooked rice to a serving bowl and gently fold in the caramelized onion mixture until well combined.
Taste and adjust the seasoning if needed. Garnish with fresh parsley (if using) and serve warm.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 56.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 431 mg | 9% | |
*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.
