Almond Cranberry Rice Pilaf
30 Minutes
American
Serves: 3
Delicious, steamed rice is elevated with the crunch of sliced almonds and the tangy sweetness of cranberries in our Almond Cranberry Rice Pilaf recipe.
Ingredients
1 cup Royal® Basmati Rice
2 tablespoons olive oil
1 small onion, minced
2/3 cups cranberries, dried
2 cups chicken broth
1/2 cup water
1/4 teaspoon pepper
1/2 teaspoon salt
1/3 cup parsley, chopped
1/4 cup sliced almonds, toasted
Preparation
- Heat oil in a large skillet over medium heat. Cook onions until tender, about 4 minutes.
- Stir in cranberries and rice. Stir until rice becomes translucent, about 5 minutes.
- Pour chicken broth and water into skillet and season with salt and pepper. Bring to a boil.
- Cover rice and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 20 minutes.
- Remove skillet from heat and fold in parsley and almonds. Serve warm.
