Description
A flavorful rice pilaf featuring toasted slivered almonds and sweet dried cranberries, simmered in chicken stock for a tender, buttery side dish perfect for holidays or weeknight meals.
Ingredients
Scale
Main 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 them until they are lightly browned and toasted. Remove from skillet and set aside to cool.
- Cook Rice and Onions: In the same skillet, melt the butter over low heat. Add the rice and sliced green onions, cooking until the rice is lightly browned and fragrant.
- Simmer Rice: Pour in the chicken stock and water, then bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover the skillet, and let it simmer for 15 minutes. Stir occasionally to prevent sticking.
- Add Almonds and Cranberries: Stir the toasted almonds and dried cranberries into the rice. Continue cooking for another 5 minutes, or until the liquid is completely absorbed and the rice is tender.
- Garnish and Serve: Garnish with reserved green onion tops if desired. Serve the rice pilaf hot as a delicious side dish.
Notes
- Use converted (parboiled) rice for a fluffy, non-sticky pilaf texture.
- Toast almonds carefully to avoid burning and enhance their nutty flavor.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Reserve some green onion tops for a fresh garnish that adds color and mild onion flavor.
- Serve with your favorite main dishes such as roasted chicken or grilled vegetables for a complete meal.
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
