There’s something truly comforting about a warm, buttery rice dish filled with a burst of sweet cranberries and crunchy almonds. This Cranberry Almond Rice Pilaf Recipe brings together those cozy textures and flavors that make any meal feel special and utterly delicious.
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Why You'll Love This Recipe
I honestly can’t recommend this Cranberry Almond Rice Pilaf Recipe enough—it’s both simple and festive. Whether you’re tossing it together last minute or serving it alongside your holiday feast, it’s always a hit with hearty flavor and a lovely balance of textures.
- Perfect balance: The sweetness of dried cranberries and crunch of toasted almonds complement the buttery rice perfectly.
- Easy to prepare: You only need a handful of ingredients and about 30 minutes to make this flavorful dish.
- Versatile side: It pairs well with everything from roasted chicken to vegetarian mains.
- Great for leftovers: Flavors develop even more after a day, making it ideal to make ahead.
Ingredients & Why They Work
Let’s break down why this Cranberry Almond Rice Pilaf Recipe comes together so beautifully—each ingredient plays a role in building flavor and texture that keeps you coming back for seconds. Plus, a quick shopping tip: grab good quality chicken stock and slivered almonds for the best taste.
- Slivered almonds: Toasting them amplifies their nuttiness and adds a lovely crunch.
- Butter: It’s the rich base that makes every bite silky and satisfying.
- Converted white rice: Its firm grains hold up well and don’t get mushy during cooking.
- Green onions: Adds a mild, fresh onion flavor—use a bit for garnish to brighten the dish.
- Chicken stock: Using stock instead of water gives the rice a deeper, savory flavor.
- Water: Needed to create the right cooking liquid balance for the rice.
- Dried cranberries: Sweet and tart, they burst with flavor and add festive color.
Make It Your Way
I love experimenting with this pilaf depending on the season or what’s in my pantry. Feel free to swap in your favorite nuts or add a pinch of warm spices for a unique spin on this classic.
- Variation: I sometimes swap the almonds for toasted pecans or walnuts for a slightly different crunch and flavor that keeps things interesting.
- Dietary tweak: For a vegan version, just replace butter with olive oil or vegan margarine, and use vegetable broth instead of chicken stock.
- Seasonal touch: Add a pinch of cinnamon or allspice when cooking the rice during colder months for a cozy vibe.
Step-by-Step: How I Make Cranberry Almond Rice Pilaf Recipe
Step 1: Toast the almonds until golden
Start by heating a skillet over medium heat. Toss in the slivered almonds and keep stirring or shaking the pan so they don’t burn. Within minutes, you’ll notice a deep, nutty aroma and a beautiful golden color. Remove them immediately and set aside so they don’t overcook—this little step makes all the difference in texture and flavor.
Step 2: Sauté rice and green onions in butter
In the same skillet, melt your butter over low heat—it keeps the temperature gentle so the rice toasts evenly. Add the rice and sliced green onions and stir for about 3-4 minutes until the rice looks lightly browned and has a subtle toasted scent. This quick sauté adds a rich, almost nutty base flavor to the pilaf.
Step 3: Simmer the rice with stock and water
Pour in your chicken stock and water, then crank the heat up to bring it all to a boil. Once boiling, immediately reduce the heat to low and cover the pan. Let it simmer gently for 15 minutes. I like to peek in now and then to make sure it’s not drying too fast, giving it a gentle stir occasionally to keep the rice from sticking.
Step 4: Add almonds and cranberries, cook until tender
After the rice has absorbed most of the liquid, stir in the toasted almonds and dried cranberries. Cover again and let cook for another 5 minutes until all the liquid is absorbed and the rice is perfectly tender. The berries rehydrate just enough for a juicy pop without losing their chewiness.
Step 5: Garnish and serve warm
Finish off by sprinkling some reserved green onion tops for a fresh, bright touch. Serve this pilaf hot alongside your favorite mains. Trust me, it’s a total crowd-pleaser wherever it goes!
Top Tip
Over the years, I’ve learned a few tricks that take this pilaf from good to unforgettable. The nuts and rice get a whole new dimension when treated right, and you’ll appreciate these simple adjustments the first time you try them.
- Toast almonds first: Never skip this step because it unlocks their fullest flavor and keeps them crunchy.
- Low and slow butter sauté: Cooking rice gently in butter prevents it from burning and gives a golden, fragrant base.
- Use good broth: Homemade or high-quality chicken stock adds rich umami that water alone can’t match.
- Keep an eye on simmering: Stir occasionally to avoid sticking but do it gently so you don’t break the rice grains.
How to Serve Cranberry Almond Rice Pilaf Recipe
Garnishes
I stick with thinly sliced green onions because they add that fresh, mild crunch I love contrasting with the tender pilaf. Sometimes, I sprinkle a few extra toasted almonds on top to keep the nutty theme going all through each bite.
Side Dishes
This pilaf is a dream with roast chicken or turkey, but it also pairs beautifully with sautéed greens or roasted root vegetables. On busy nights, I serve it simply with a crisp green salad and dinner is done!
Creative Ways to Present
For holiday dinners, I love molding the warm pilaf into a ring on a serving plate and garnishing with extra cranberries and almond slivers for a festive look. It also works well served in individual ramekins for a pretty, personalized touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the fridge for up to 3 days. The flavors mellow and the texture stays nice if you keep it sealed well.
Freezing
This rice pilaf freezes surprisingly well! Portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Just know that the almonds might soften slightly after freezing but the flavor stays lovely.
Reheating
I reheat leftovers gently on the stovetop with a splash of water or broth to revive moisture. You can also microwave it covered with a damp paper towel—just stir halfway through so it heats evenly.
Frequently Asked Questions:
Brown rice has a longer cooking time and will require more liquid. If you want to substitute, use a different cooking method or cook the brown rice separately before combining with the almonds and cranberries to keep the texture right.
Yes! Simply swap out the butter for olive oil or vegan margarine and use vegetable broth instead of chicken stock. The flavors will still be delicious and satisfying.
Make sure to stir the rice during the sauté step and maintain a low simmer when cooking it. Also, letting the rice rest covered after cooking helps moisture redistribute, preventing stickiness.
Absolutely! Toasted pecans, walnuts, or pistachios are great alternatives to almonds. For fruits, dried cherries or raisins can substitute cranberries well, offering slightly different flavors.
Final Thoughts
This Cranberry Almond Rice Pilaf Recipe holds a special place on my table whether it’s a busy weeknight or a holiday celebration. It’s one of those dishes I’m always excited to share because it’s simple, flavorful, and warmly comforting all at once. I’m confident that once you try it, you’ll keep it in your regular rotation just like I have.
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Cranberry Almond Rice Pilaf Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
A flavorful and easy-to-make rice pilaf featuring toasted slivered almonds and sweet dried cranberries, cooked in butter with green onions and chicken stock. This buttery pilaf is a perfect side dish for holidays or weeknight dinners.
Ingredients
Rice Pilaf Ingredients
- ¼ cup slivered almonds
- 2 tablespoons butter
- 1 cup converted white rice
- ¼ cup green onions, sliced (reserve a bit of the tops for garnish)
- ¾ cup chicken stock
- ¾ cup water
- ½ cup dried cranberries
Instructions
- Toast Almonds: Add the slivered almonds to a skillet over medium heat and cook until they are lightly browned and toasted, stirring occasionally. Remove from the skillet and set aside.
- Cook Rice and Onions: In the same skillet, melt the butter over low heat. Add the converted white rice and sliced green onions, cooking until the rice is lightly browned and fragrant.
- Add Liquids and Simmer: Pour in the chicken stock and water, and 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.
- Mix in Almonds and Cranberries: Stir the toasted almonds and dried cranberries into the rice. Continue cooking for another 5 minutes until all the liquid is absorbed and the rice is tender.
- Garnish and Serve: Sprinkle the reserved green onion tops over the pilaf for garnish. Serve the rice pilaf hot as a delicious side dish.
Notes
- For a nut-free version, omit the slivered almonds or substitute with toasted pumpkin seeds.
- You can use vegetable stock instead of chicken stock for a vegetarian variation.
- Make sure to toast the almonds carefully to avoid burning and enhance their flavor.
- If you prefer softer cranberries, soak them in warm water for 10 minutes before adding to the pilaf.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a microwave or on the stovetop.
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
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