Best Almond Cranberry Rice Pilaf Recipes
CRANBERRY AND ALMOND RICE PILAF
I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.
Provided by BOGINIA2
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g
ALMOND CRANBERRY RICE PILAF
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
- Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.
CRANBERRY, ALMOND & MUSHROOM RICE PILAF
Add cranberries, thyme and almonds to a mushroom rice pilaf for Cranberry, Almond & Mushroom Rice Pilaf, a tasty side dish. Our Cranberry, Almond and Mushroom Rice Pilaf is great for any holiday or part of a weeknight dinner.
Provided by My Food and Family
Categories Grains
Time 32m
Yield 6 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat. Add onions; cook and stir 3 min. Add mushrooms; cook 3 min., stirring occasionally.
- Add all remaining ingredients except nuts; stir. Bring to boil on high heat; cover. Simmer on low heat 10 to 12 min. or until liquid is absorbed.
- Stir in nuts.
Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
CRANBERRY, ALMOND & MUSHROOM RICE PILAF
Add cranberries, thyme and almonds to a mushroom rice pilaf for Cranberry, Almond & Mushroom Rice Pilaf, a tasty side dish. Our Cranberry, Almond and Mushroom Rice Pilaf is great for any holiday or part of a weeknight dinner.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat. Add onions; cook and stir 3 min. Add mushrooms; cook 3 min., stirring occasionally.
- Add all remaining ingredients except nuts; stir. Bring to boil on high heat; cover. Simmer on low heat 10 to 12 min. or until liquid is absorbed.
- Stir in nuts.
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What is Almond Cranberry Rice Pilaf?
Almond cranberry rice pilaf is a traditional Middle Eastern dish that is made by cooking rice with a variety of spices and ingredients such as nuts, dried fruits, and vegetables. The dish is typically made with long-grain rice, which is cooked with sautéed onions, garlic and spices, and then mixed with almonds, cranberries and other flavorings.Ingredients
The main ingredients required for almond cranberry rice pilaf include:- 1 cup of long-grain rice
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1/4 cup of dried cranberries
- 1/4 cup of slivered almonds
- 2 cups of chicken or vegetable broth
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground cinnamon
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the chopped onion and garlic and sauté for 2-3 minutes until translucent.
- Add the cumin and cinnamon to the skillet and stir to combine. Cook for an additional minute.
- Add the rice to the skillet and stir to combine with the onion and spice mixture. Cook for 1-2 minutes until the rice is well coated and slightly toasted.
- Add the chicken or vegetable broth to the skillet and stir to combine. Bring the mixture to a boil and then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 15-20 minutes until the rice is fully cooked and the liquid has been absorbed.
- Remove the skillet from the heat and let it sit, covered, for an additional 5-10 minutes to allow the rice to absorb any excess moisture.
- Once the rice is fully cooked, sprinkle the dried cranberries and slivered almonds over the top of the pilaf. Use a fork to gently fluff the rice and mix in the cranberries and almonds.