There’s something deeply comforting about the sweet-tart burst of dried cranberries combined with the gentle crunch of toasted almonds nestled in fluffy rice. That’s exactly why my Cranberry Almond Rice Pilaf Recipe feels like a warm hug on your plate—perfect to brighten up any meal or holiday table.
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Why You'll Love This Recipe
I absolutely love how this Cranberry Almond Rice Pilaf Recipe strikes a balance between cozy and elegant—plus, it’s actually really straightforward to make. Whether you’re feeding a crowd or just jazzing up a weekday dinner, it hits those perfect flavor notes with minimal fuss.
- Simple yet flavorful: The toasty almonds and bright cranberries add amazing texture and taste without complicated prep.
- Versatile side dish: Pairs beautifully with roasted chicken, pork, or even a holiday roast.
- Speedy to prepare: You can have this pilaf on the table in about 30 minutes, perfect for busy nights.
- Lovely colors and aroma: It’s also a feast for the eyes, bringing some festive vibes to your plate thanks to the cranberries and fresh green onions.
Ingredients & Why They Work
The magic of this Cranberry Almond Rice Pilaf Recipe truly lies in the harmony of its ingredients. Each one brings something unique so that when combined, they create a dish that’s rich, texturally interesting, and bursting with subtle sweetness and savory warmth.
- Slivered almonds: Toasting these releases their natural oils and nutty flavor, which forms the perfect crunchy contrast.
- Butter: Adds a creamy, indulgent touch that coats the rice and gives the whole dish richness.
- Converted white rice: This variety holds its shape well during cooking, resulting in tender, separated grains.
- Green onions: Freshness and mild onion flavor add brightness without overpowering the dish; reserving some tops for garnish adds a nice pop of color.
- Chicken stock and water: The stock deepens the flavor profile, making each bite savory and comforting.
- Dried cranberries: Their sweet-tart punch complements the buttery richness and provides that festive touch.
Make It Your Way
One of the things I love most about this Cranberry Almond Rice Pilaf Recipe is how easy it is to adapt to what you have or what you love. It’s a flexible canvas—don’t hesitate to make it your own!
- Variation: I sometimes swap out green onions for finely chopped shallots when I want a slightly more delicate flavor, and it’s just as good.
- Dietary tweaks: Replace butter with olive oil to make it dairy-free without sacrificing flavor. For vegetarian or vegan, just use vegetable broth instead of chicken stock.
- Seasonal twist: In fall, I toss in some chopped sage or thyme for a woodsy note that pairs beautifully with the cranberries.
- Boost with extra nuts: Try adding chopped pistachios or pecans alongside almonds for an even nuttier texture.
Step-by-Step: How I Make Cranberry Almond Rice Pilaf Recipe
Step 1: Toast the slivered almonds until golden
Start by warming a dry skillet over medium heat. Add your slivered almonds and keep them moving around the pan so they toast evenly without burning. You’ll know they’re ready when they turn a lovely golden brown and smell nutty—don’t walk away, almonds go from toasted to burnt fast! Remove them from the skillet and set aside.
Step 2: Brown the rice and onions in butter
In the same skillet, lower the heat to low and melt the butter. Add the rice and green onions, stirring frequently so the rice grains get lightly browned but not burnt. This step toasts the rice, bringing out a lovely, rich flavor while the onions soften gently.
Step 3: Add liquids and simmer gently
Pour in the chicken stock and water, then crank the heat back up to bring the mixture to a boil. Once boiling, cover the skillet and reduce the heat to low for a gentle simmer. Let it cook for about 15 minutes—try not to lift the lid too often, but a little peek and stir now and then helps prevent sticking.
Step 4: Stir in almonds and cranberries, finishing the pilaf
Finally, add the toasted almonds and dried cranberries back into the skillet. Continue cooking uncovered for 5 more minutes so the liquid completely absorbs and the rice finishes cooking with all those lovely additions. The cranberries will plump up a bit, giving bursts of sweetness in every bite.
Step 5: Garnish and serve warm
I like to sprinkle a few reserved green onion tops over the finished dish for a fresh pop of color and mild bite. Serve this pilaf hot, and watch it become a fast favorite for your family or guests.
Top Tip
Over the years, I've found a few things that really take this Cranberry Almond Rice Pilaf Recipe from good to amazing. These little tricks have saved me from mushy rice and bland results time and again.
- Don't skip toasting almonds: It’s tempting to add them straight in, but that toasty flavor and crunch are worth the extra step.
- Choose the right rice: Converted or parboiled rice holds its shape best, so avoid using sticky or short-grain varieties here.
- Patience on simmering: Keep heat low and covered to let the rice absorb liquid gently for the perfect fluffy texture.
- Reserve some green onions: Garnishing at the end adds a fresh brightness that elevates the final presentation and flavor.
How to Serve Cranberry Almond Rice Pilaf Recipe
Garnishes
I always finish my pilaf with a sprinkle of thinly sliced green onion tops—they add a lovely contrast and fresh aroma. Sometimes, I toss on a few extra toasted almonds for an extra crunch. A dash of freshly cracked black pepper over the top never hurts either.
Side Dishes
This pilaf pairs beautifully with roast chicken, glazed ham, or even a simple pan-seared salmon. For a vegetarian meal, try serving it alongside roasted winter vegetables or a hearty lentil stew. Its sweet-savory combination complements so many mains effortlessly.
Creative Ways to Present
For special occasions, I've served this pilaf inside hollowed-out roasted red peppers or small acorn squashes—makes for a stunning presentation that immediately feels festive and fun! You can also mound it in pretty bowls and garnish with fresh herbs like parsley or thyme for a restaurant-style touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover rice pilaf in an airtight container in the fridge. It keeps well for up to 3 days. When you reheat, adding a splash of water and covering will help bring back the moisture without drying it out.
Freezing
I’ve frozen this pilaf successfully for up to a month. Make sure it’s completely cooled before freezing in portioned containers. To thaw, transfer to the fridge overnight, then reheat gently on the stove or in the microwave.
Reheating
Reheating on the stovetop works best—just add a tablespoon or two of water and cover with a lid on low heat, stirring occasionally until warmed through. This helps keep the rice fluffy and prevents it from sticking to the pan.
Frequently Asked Questions:
Brown rice has a different cooking time and liquid ratio than converted white rice, so I don’t recommend swapping it directly in this pilaf. If you want to use brown rice, cook it separately first and then gently fold in the almonds and cranberries just before serving.
Dried cranberries add that signature sweet-tart flavor to the pilaf, but if you don’t have any on hand, dried cherries, raisins, or even chopped dried apricots can be good alternatives. Just keep in mind that each brings a slightly different taste and texture.
Absolutely! Just swap the butter for olive oil or vegan butter and use vegetable stock instead of chicken stock. The flavors are still wonderful, and the pilaf keeps all its lovely textures and sweetness.
Keeping the heat low during simmering and using a good non-stick skillet helps a lot. Also, stirring the rice gently once or twice during cooking can prevent sticking without disturbing the steam cooking process too much.
Final Thoughts
This Cranberry Almond Rice Pilaf Recipe has become my go-to for both everyday meals and special gatherings. Its simplicity combined with those wonderful pops of texture and flavor always impress guests and warms my heart. I highly recommend giving it a try—you’ll find yourself coming back to it again and again, just like me!
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Cranberry Almond Rice Pilaf Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This buttery rice pilaf features toasted slivered almonds and sweet dried cranberries, creating a perfect balance of flavors and textures. It's an easy-to-make side dish ideal for holiday meals or a quick weekday dinner accompaniment.
Ingredients
Nuts
- ¼ cup slivered almonds
Rice and Vegetables
- 1 cup converted white rice
- ¼ cup green onions, sliced (reserve some tops for garnish)
Liquids and Others
- 2 tablespoons butter
- ¾ cup chicken stock
- ¾ cup water
- ½ cup dried cranberries
Instructions
- Toast Almonds: Add slivered almonds to a skillet over medium heat and cook until they are lightly browned and toasted, ensuring you stir frequently to prevent burning. Remove the almonds and set them aside.
- Sauté Rice and Onion: In the same skillet, melt butter over low heat. Add the rice and sliced green onions, cooking until the rice is lightly browned, which enhances its flavor.
- Cook Rice: Pour in the water and chicken stock, then bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15 minutes. Stir occasionally to prevent sticking.
- Combine Ingredients: Stir in the toasted almonds and dried cranberries. Continue cooking for another 5 minutes, or until all the liquid is fully absorbed and the rice is tender.
- Garnish and Serve: Garnish the pilaf with additional green onion tops if desired, and serve the dish hot as a flavorful side.
Notes
- This pilaf pairs beautifully with roasted meats or vegetable mains for a complete meal.
- If you prefer a vegan version, substitute butter with a plant-based margarine and use vegetable broth instead of chicken stock.
- For a nuttier flavor, try lightly toasting the almonds in a dry skillet before adding butter and rice.
- You can replace dried cranberries with dried cherries or golden raisins for a different sweet profile.
- Be sure to monitor the rice while simmering to avoid burning or sticking at the bottom.
Nutrition
- Serving Size: 1 serving
- Calories: 145 kcal
- Sugar: 10 g
- Sodium: 76 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 11 mg
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