Almond Cranberry Rice Pilaf

Total Time:
45 min
Prep:
10 min
Inactive:
5 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 tablespoons unsalted butter
  • 1/4 cup sliced almonds with skins
  • 1/2 onion, finely chopped
  • 1 1/2 cups basmati rice or other long-grain white rice
  • 1/2 cup dried cranberries
  • 1 cup chicken broth
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons finely chopped fresh parsley
Directions
  • Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.

  • Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.


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    Recipe courtesy of Rachael Ray