Cranberry And Almond Rice Pilaf

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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.