Description
Delicious and easy-to-make rice pilaf featuring toasted slivered almonds and sweet dried cranberries, perfect as a festive holiday side dish 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 some tops for garnish)
- 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. Remove almonds from the skillet and set aside.
- Sauté Rice and Onions: In the same skillet, melt the butter over low heat. Add the rice and sliced green onions, cooking until the rice is lightly browned and aromatic.
- 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, stirring occasionally to prevent sticking.
- Add Almonds and Cranberries: Stir in the toasted almonds and dried cranberries. Continue cooking for another 5 minutes, or until the liquid is fully absorbed and the rice is tender.
- Garnish and Serve: Garnish with reserved green onion tops if desired. Serve the pilaf hot as a delicious side dish.
Notes
- This buttery rice pilaf with dried cranberries and slivered almonds makes a festive and flavorful side dish perfect for holidays or any day.
- You can substitute chicken stock with vegetable broth to make it vegetarian.
- For a nuttier flavor, consider lightly toasting the rice before adding liquids.
- Adjust the cooking liquid slightly if using different rice types, as cooking times and absorption vary.
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
