Cranberry Almond Rice Pilaf
Savory rice pilaf with cranberries, toasted almonds and green onions. Perfect as a holiday side dish!
Servings: 6 -8 servings
Calories: 111kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup dried cranberries
- 1 1/2 cups uncooked white or jasmine rice
- 3 cups low-sodium chicken broth
- Salt and pepper to taste
- 2 green onions chopped
- 2 tablespoons chopped fresh cilantro
- 1/4 cup slivered almonds toasted
Instructions
- Heat olive oil in a large skillet or saucepan over medium heat. Add onion an cook until tender, about 5 minutes.
- Add cranberries and rice to pan and cook about 5 minutes more, stirring often, until rice is lightly toasted. Pour chicken broth into pan and season with salt and pepper, to taste.
- Bring rice to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22-25 minutes.
- Remove pan from heat and stir in green onions, cilantro, and toasted almonds. Season with additional salt and pepper, if needed.
Nutrition
Serving: 1g | Calories: 111kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 66mg | Fiber: 1g | Sugar: 8g