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
Scale
Rice Pilaf 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 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
