Description
A flavorful rice pilaf with toasted slivered almonds and sweet dried cranberries, cooked with green onions in a buttery broth of chicken stock and water. This dish is perfect as a festive holiday side or a easy accompaniment for weeknight dinners.
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, stirring frequently, until they are lightly browned and fragrant. Remove almonds from the skillet and set aside.
- Sauté Rice and Onions: In the same skillet, melt butter over low heat. Add the rice and sliced green onions, cooking until the rice is lightly browned and fragrant, stirring occasionally to prevent burning.
- Add Liquids and Simmer: Pour in the chicken stock and water, then bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet, and simmer for 15 minutes. Stir occasionally to ensure even cooking.
- Combine Almonds and Cranberries: Stir in the toasted almonds and dried cranberries, then continue to simmer, covered, for an additional 5 minutes or until the liquid is completely absorbed and the rice is tender.
- Garnish and Serve: Garnish the pilaf with reserved green onion tops if desired, then serve hot as a delicious side dish.
Notes
- For a nut-free version, omit the almonds or substitute with toasted pumpkin seeds.
- Using converted rice helps keep the pilaf fluffy and less sticky.
- To make it vegetarian, substitute chicken stock with vegetable broth.
- Be careful not to brown the rice too much to avoid a burnt flavor.
- Leftovers can be refrigerated and reheated gently with a splash of water to restore moisture.
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
