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Cranberry and Almond Rice Pilaf

Cranberry and Almond Rice Pilaf

Cost $10, save $15

Source: Recommended by CookPal

  • 40 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Main Ingredients

    • 1 tablespoon olive oil
    • 🧅 ¾ cup chopped onions
    • 🍚 1 ½ cups uncooked jasmine rice
    • ½ cup dried cranberries
    • 🍗 3 cups low-sodium chicken broth
    • 🧂 1 teaspoon kosher salt
    • ground black pepper to taste
    • 🧅 2 green onions, chopped (Optional)
    • 🌰 ¼ cup slivered almonds
    • 🌿 3 tablespoons chopped fresh cilantro

STEPS

1

Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onions in hot oil until tender and translucent, about 5 minutes. Stir in rice and cranberries until rice is coated with oil and lightly toasted, about 5 minutes.

2

Pour in chicken broth; season with kosher salt and black pepper. Bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 22 minutes.

3

Remove the skillet from heat; stir in green onions, almonds, and cilantro. Adjust seasoning if needed.

NUTRIENTS

Per 1 serving

🔥

213

Calories

  • 5
    Protein
  • 39
    Carbs
  • 4
    Fats

💡 To make this recipe vegetarian, substitute chicken broth with vegetable broth.Toast the almonds beforehand to enhance their flavor and crunchiness.If you like more sweetness, mix in a teaspoon of honey while adding the cranberries.Leftovers can be stored in an airtight container in the fridge for up to 3 days.