Cranberry Almond Rice Pilaf

Rice is such an economical side dish, and one that my boys all love, so I’m always looking for new ways to prepare it. This Cranberry Almond Rice Pilaf is easy enough for an every day dinner, but fancy enough for holidays and dinner guests. The festive colors make it the perfect side for a Thanksgiving or Christmas dinner, and I love the mix of textures and sweet and savory flavors.

The cilantro is surprisingly good in this dish, but you could certainly substitute other herbs if you’re not a fan of cilantro. And pecans, or even cashews would be great in place of the almonds. I think this would be even better with brown rice, but my family disagrees, so I usually make it with white. 

Cranberry Almond Rice Pilaf

2015-10-21 15:02:17

Serves 8

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Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

211 calories

37 g

0 g

5 g

5 g

1 g

153 g

50 g

6 g

0 g

4 g

Nutrition Facts

Serving Size

153g

Servings

8

Amount Per Serving

Calories 211

Calories from Fat 42

% Daily Value *

Total Fat 5g

7%

Saturated Fat 1g

3%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 0mg

0%

Sodium 50mg

2%

Total Carbohydrates 37g

12%

Dietary Fiber 2g

7%

Sugars 6g

Protein 5g

Vitamin A

1%

Vitamin C

3%

Calcium

3%

Iron

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 tablespoon olive oil
2. 1/2 cup diced onion
3. 1/2 cup dried cranberries
4. 1 1/2 cups uncooked white or jasmine rice
5. 3 cups low-sodium chicken broth
6. Salt and pepper, to taste
7. 2 green onions, chopped
8. 2 tablespoons chopped fresh cilantro
9. 1/4 cup slivered almonds, toasted

Instructions

1. Heat olive oil in a large skillet or saucepan over medium heat. Add onion an cook until tender, about 5 minutes.
2. 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.
3. 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.
4. Remove pan from heat and stir in green onions, cilantro, and toasted almonds. Season with additional salt and pepper, if needed.

beta

calories

211

fat

5g

protein

5g

carbs

37g

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