Description
This Cranberry Almond Rice Pilaf is a flavorful and easy-to-make side dish featuring tender long-grain rice cooked with sweet dried cranberries and crunchy sliced almonds. Sautéed onions add a savory depth, and vegetable broth infuses the rice with rich flavor. Perfect for holiday dinners or as a vibrant accompaniment to your favorite main dishes.
Ingredients
Scale
Main Ingredients
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 1 small onion, chopped
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Heat the oil: In a medium pot, warm 2 tablespoons of olive oil over medium heat until shimmering.
- Sauté the onion: Add the chopped onion to the pot and cook, stirring occasionally, until the onion becomes translucent and fragrant, about 3-4 minutes.
- Toast the rice: Stir in the long-grain rice and cook for 2 minutes, stirring frequently to evenly toast the grains and coat them with oil.
- Add broth and boil: Pour in 2 cups of vegetable broth and bring the mixture to a rolling boil over high heat.
- Add cranberries and season: Stir in the dried cranberries and add salt to taste. Reduce the heat to low to maintain a gentle simmer.
- Simmer until tender: Cover the pot with a tight-fitting lid and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
- Finish with almonds: Remove the pot from heat and gently fold in the sliced almonds just before serving for a delightful crunch and nutty flavor.
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian option.
- For extra flavor, consider adding a pinch of cinnamon or a splash of orange zest.
- To toast almonds before adding, lightly toast them in a dry skillet over medium heat until golden and fragrant.
- This dish pairs wonderfully with roasted meats, grilled vegetables, or hearty salads.
- Leftovers can be refrigerated for up to 3 days and reheated with a splash of broth or water to loosen the rice.
