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
Scale
Nuts
- 1/4 cup slivered almonds
Rice and Vegetables
- 1 cup converted white rice
- 1/4 cup green onions, sliced (reserve some tops for garnish)
Liquids and Others
- 2 tablespoons butter
- 3/4 cup chicken stock
- 3/4 cup water
- 1/2 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
