There's something so comforting about the combination of nutty almonds, sweet cranberries, and fluffy rice all mingling together in one dish. This Cranberry Almond Rice Pilaf Recipe strikes that perfect balance between cozy and festive, making it a dish I always look forward to making whenever I want something both simple and flavorful.

A plate filled with a mound of light brown rice mixed with small green herb pieces, dark red dried fruit, and light brown slivered nuts evenly spread throughout. The rice grains appear soft and separate, giving a slightly fluffy texture. A silver fork rests to the left side on the edge of the white plate. In the background, there are blurred red leaves, and the plate is set on a light-colored woven fabric surface with a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Almond Rice Pilaf Recipe
Top Tip
How to Serve Cranberry Almond Rice Pilaf Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Almond Rice Pilaf Recipe

Why You'll Love This Recipe

This recipe feels like a hug on a plate. It’s an easy dish that turns pantry staples into something pretty special, whether you’re making a quick weeknight dinner or dressing up your holiday table. I especially love how the toasted almonds add crunch and the cranberries bring just the right pop of sweetness.

Simplicity: It only takes a handful of ingredients and about 30 minutes to pull together, perfect for busy days.
Texture & Flavor Contrast: Crunchy almonds against sweet dried cranberries create an irresistible combo that keeps you coming back for more.
Versatility: Whether you're serving it alongside roasted chicken, turkey, or veggies, it’s a crowd-pleaser that complements many meals.
Make-Ahead Friendly: It reheats beautifully, which makes meal prep a breeze.

A white plate holds a mound of cooked rice mixed with dark red dried cranberries and light tan sliced nuts, with small bits of bright green herbs scattered throughout. The rice grains are soft and slightly shiny, and the dried cranberries add texture and a pop of dark color. Around the plate’s edges are small green herb pieces. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cranberry Almond Rice Pilaf Recipe plays its part to create a dish full of flavor and texture. When you pick good-quality ingredients, it makes the outcome even better, so here are a few things to keep in mind when shopping.

Flat lay of a small pile of slivered almonds with a golden toasted hue, a pat of smooth butter, a neat mound of converted white rice grains, a few fresh green onions sliced with some green tops reserved for garnish, a small white bowl of clear chicken stock, a small white bowl of clear water, a small white bowl filled with plump dried cranberries, all arranged symmetrically in simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Slivered almonds: Toasting them brings out their nuttiness and gives that perfect crunch—don’t skip this step!
Butter: Adds richness and helps lightly brown the rice, giving more depth to the flavor.
Converted white rice: This type holds its shape nicely without getting mushy, which is key for pilaf texture.
Green onions: Freshness and mild onion flavor balance the sweetness from cranberries—reserve a bit for garnish to brighten the final dish.
Chicken stock: Boosts savory flavor more than water alone would, but you can swap for vegetable stock to keep it vegetarian.
Water: Combined with stock for perfect cooking liquid amount and to avoid overpowering the other flavors.
Dried cranberries: Look for ones without added sugar if possible, and be generous—they’re what makes this pilaf special.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing it up with this recipe, depending on what I have on hand or the season. You can easily tweak the recipe to suit your tastes or accommodate dietary needs without losing that signature flavor and texture combo.

Variation: I once swapped slivered almonds for pecans and added a pinch of cinnamon—it gave the pilaf a warm, cozy twist that my family adored.
Dietary modification: Using vegetable stock makes it perfect for vegetarians, and for a vegan version, swap butter for olive oil or vegan margarine.
Seasonal change: Try tossing in some chopped fresh herbs like parsley or thyme during spring or summer—they add a wonderful brightness.

Step-by-Step: How I Make Cranberry Almond Rice Pilaf Recipe

Step 1: Toast the almonds until golden

Since this step really amps up the flavor and texture, I start by heating a dry skillet over medium heat and adding the slivered almonds. Keep a close eye on them, stirring often, because almonds can go from perfectly toasted to burnt in seconds. Once they're fragrant and golden, scoop them out and set aside. This little step makes such a difference—you’ll notice a richer, nuttier crunch in every bite.

Step 2: Brown the rice with butter and onions

Lower the heat and melt the butter in the same skillet. Then add the rice and green onions, cooking gently while stirring so the rice gets lightly browned but not burnt. This slow sautéing adds that lovely nutty undertone and infuses the onions’ mild flavor right into the rice. It’s one of those techniques that turns simple rice into a pilaf worth savoring.

Step 3: Simmer the rice to tender perfection

Pour in the chicken stock and water, then bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer gently for about 15 minutes. Resist the urge to peek too often; letting the steam do its work ensures fluffy, perfectly cooked rice. Give it an occasional stir to keep things from sticking, but be gentle to retain the grains’ shape.

Step 4: Add almonds and cranberries, finish cooking

After the initial simmer, stir in your toasted almonds and dried cranberries. Cover again and cook for another 5 minutes or until all the liquid is absorbed and the rice is tender. This final step allows the cranberries to soften beautifully and the almonds to retain their crunch, delivering that perfect sweet-savory balance.

Step 5: Garnish and serve hot

For a pop of freshness, I sprinkle the reserved green onion tops over the pilaf right before serving. It adds a lovely color contrast and a subtle bite that rounds out the dish nicely. Serve it hot and watch your guests dig in—it’s that kind of side everyone asks for again!

Top Tip

From my many attempts perfecting this Cranberry Almond Rice Pilaf Recipe, I’ve learned these little tips help ensure your pilaf always turns out just right.

Toast almonds separately: Don’t skip or rush this—it’s key for flavor and texture contrast.
Low and slow: When browning the rice and onions, keep the heat moderate to avoid burning and promote even toasting.
Don’t stir too much: Once you add the liquid, limit stirring to keep the rice grains intact and fluffy.
Use good-quality stock: It really enhances the savory depth and makes the whole dish shine.

How to Serve Cranberry Almond Rice Pilaf Recipe

cranberry almond rice - Serving Suggestion

Garnishes

I usually go for a sprinkle of extra green onion tops and sometimes a few whole toasted almonds on top for a little extra crunch. If I'm feeling fancy, a fresh sprig of parsley or thyme adds a delightful herbal pop as well.

Side Dishes

This pilaf pairs wonderfully with roast chicken, turkey, or even grilled salmon. For a vegetarian meal, serve it alongside roasted root veggies or a fresh green salad for a complete and balanced dinner.

Creative Ways to Present

One of my favorite presentation tricks is serving the pilaf inside hollowed-out roasted bell peppers or even small acorn squash halves—it makes for a stunning holiday centerpiece and adds a bit of natural sweetness. Alternatively, a souffle dish garnished with fresh herbs and almonds always looks elegant for dinner guests.

Make Ahead and Storage

Storing Leftovers

I store leftover pilaf in an airtight container in the fridge and it typically lasts for 3-4 days. When you reheat, just add a splash of water or stock to keep it from drying out.

Freezing

This pilaf freezes surprisingly well. I portion it out into freezer-safe containers, and when defrosted, the texture holds up nicely after reheating, making it a convenient make-ahead option for busy weeks.

Reheating

To reheat, I cover it loosely and warm in the microwave or stovetop over low heat with a little added liquid for moisture. Stir occasionally to heat evenly and keep the almonds crisp by adding a few fresh toasted ones on top.

Frequently Asked Questions:

Can I use brown rice instead of white rice for this Cranberry Almond Rice Pilaf Recipe?

You can substitute brown rice, but the cooking time and liquid amounts will need to be adjusted since brown rice takes longer to cook and absorbs more liquid. I recommend using pre-steamed brown rice or cooking it separately before adding almonds and cranberries.

What can I use instead of slivered almonds?

Pecans or chopped walnuts make excellent alternatives if you’re not a fan of almonds or have allergies. Toast them similarly to bring out their flavor and maintain that satisfying crunch.

Do dried cranberries need to be soaked before adding to the pilaf?

No soaking is required. The cranberries soften as the pilaf simmers during the final cooking stage. This allows them to maintain some chewiness without becoming mushy.

Can I make this dish vegan?

Absolutely! Simply swap the butter for a plant-based oil like olive oil or vegan margarine, and use vegetable stock instead of chicken stock. This keeps all the delicious flavors intact while making it vegan-friendly.

Final Thoughts

I’ve made this Cranberry Almond Rice Pilaf Recipe more times than I can count because it’s one of those recipes that never disappoints. It’s elegant enough for company but easy enough to throw together after a hectic day. The flavors and textures are just right—comforting, festive, and downright delicious. I really hope it becomes a favorite in your kitchen too, whether as a holiday staple or a quick weeknight side.