Description
A flavorful and festive rice pilaf featuring toasted slivered almonds, dried cranberries, and aromatic green onions, cooked in a savory blend of chicken stock and butter. This easy-to-make side dish is perfect for holidays or weeknight dinners.
Ingredients
Scale
Rice Pilaf
- 1/4 cup slivered almonds
- 2 tablespoons butter
- 1 cup converted white rice
- 1/4 cup green onions, sliced (reserve some 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. Cook them until they are lightly browned and toasted, stirring occasionally to avoid burning. Remove from heat and set aside.
- Sauté 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, stirring to coat evenly with butter.
- Cook the Rice: Pour in the chicken stock and water, then bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet, and simmer for 15 minutes, stirring occasionally to prevent sticking.
- Add Almonds and Cranberries: Stir the toasted almonds and dried cranberries into the cooked rice. Continue cooking uncovered for another 5 minutes or until the liquid is fully absorbed and the rice is tender.
- Garnish and Serve: Sprinkle the reserved green onion tops over the pilaf for garnish. Serve hot as a side dish.
Notes
- This pilaf works well as a holiday side but is simple enough for weekday meals.
- For a vegetarian version, substitute vegetable broth for chicken stock.
- If you prefer a nuttier flavor, try toasting the almonds a little longer but watch carefully to avoid burning.
- Use converted rice for fluffier texture and less stickiness.
- Adjust salt according to the sodium content of your chicken stock.
- Leftovers can be refrigerated and reheated gently with a splash of water or broth.
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
