Description
A flavorful and buttery rice pilaf with dried cranberries and toasted slivered almonds, perfect as a festive holiday side or a quick weekday accompaniment.
Ingredients
Scale
Main Ingredients
- 1/4 cup slivered almonds
- 2 Tablespoons butter
- 1 cup converted white rice
- 1/4 cup green onions sliced (reserve a bit of the tops for garnish)
- 3/4 cup chicken stock
- 3/4 cup water
- 1/2 cup dried cranberries
Instructions
- Toast Almonds: Add almonds to a skillet over medium heat and cook until lightly browned and toasted. Remove and set aside.
- Cook Rice and Onions: In the same skillet, melt butter over low heat. Add rice and sliced green onions and cook until the rice is lightly browned.
- Simmer Liquid: Add water and chicken stock, then bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
- Add Almonds and Cranberries: Stir in the toasted almonds and dried cranberries, then cook for another 5 minutes or until the liquid is completely absorbed and the rice is tender.
- Garnish and Serve: Garnish with reserved green onion tops if desired and serve hot.
Notes
- Use converted white rice for a perfect fluffy texture.
- Reserve some green onion tops for garnish to add color and freshness.
- To make this dish vegetarian, substitute chicken stock with vegetable broth.
- For a crunchier almond flavor, toast the almonds just before serving.
- Do not stir rice during simmering too often to prevent it from becoming mushy.
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
