- 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
- 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.
04/04/2017
recipepes.com
Cranberry and Almond Rice Pilaf, recipe
PT15M
PT1H
5
455 calories
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