Cranberry And Almond Rice Pilaf
8 servings
Ingredients
1 tablespoon olive oil
3/4 cup chopped onions
1/2 cup dried cranberries
1 1/2 cups uncooked jasmine rice
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2 green onions, chopped (optional)
3 tablespoons chopped fresh cilantro
1/4 cup slivered almonds
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
Pour chicken broth into skillet and season with kosher salt and black pepper.
Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.
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