This is a fragrant, subtly sweet and savory rice pilaf made with jasmine rice, dried cranberries, and slivered almonds. The tartness of the cranberries, the crunch of almonds, and the herbal lift from fresh cilantro combine to elevate plain rice into a memorable side dish.

Why You’ll Love This Recipe

I love this recipe because it’s easy yet elegant. It transforms simple ingredients into something special without much extra effort. The contrast of textures — tender rice, crunchy nuts — keeps every bite interesting. The sweet-tart cranberries give a flavor twist I don’t expect in most savory rice dishes. It also adapts well if I want to use different nuts, herbs, or even make it vegetarian.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
¾ cup chopped onions
1½ cups uncooked jasmine rice
½ cup dried cranberries
3 cups low-sodium chicken broth
1 teaspoon kosher salt (or to taste)
Ground black pepper (to taste)
2 green onions, chopped (optional)
¼ cup slivered almonds
3 tablespoons chopped fresh cilantro

Directions

In a large skillet or Dutch oven over medium heat, warm the olive oil. Add the chopped onions and cook, stirring occasionally, until the onions become tender and translucent (about 5 minutes).
Stir in the jasmine rice and dried cranberries. Cook and stir until the rice is coated in the oil and lightly toasted, about 5 minutes.
Pour in the chicken broth, then season with salt and black pepper. Bring the mixture to a boil.
Once boiling, reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed (about 22 minutes).
Remove the pot from heat. Stir in the chopped green onions, slivered almonds, and fresh cilantro. Taste and adjust seasoning if needed.
Fluff gently with a fork and serve warm as a side dish.

Servings and timing

Servings: 8
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes Allrecipes

Variations

For a vegetarian version, use vegetable broth instead of chicken broth.
Swap the slivered almonds for other nuts like pistachios, walnuts, or pecans, depending on what I have on hand.
Add in herbs like parsley, mint, or basil instead of or in addition to cilantro.
Stir in roasted vegetables (e.g. diced sweet potato, bell pepper, zucchini) for more color and substance.
Use wild rice or brown rice instead of jasmine (though I’ll need to adjust cooking time and liquid).

Storage / reheating

Storage: Let any leftovers cool to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days.
Freezing: I don’t recommend freezing this dish, because the texture of rice and cranberries may degrade.
Reheating: Reheat gently in a covered skillet over low heat with a splash of broth or water to help rehydrate. Alternatively, microwave in short intervals, covering to retain moisture, and stir occasionally.

FAQs

What can I substitute for jasmine rice?

I often substitute long-grain white rice or basmati. If I use brown rice or wild rice, I’ll increase cooking time and possibly add a bit more liquid.

Can I use fresh cranberries instead of dried?

Yes — I’d roughly chop them and possibly add a little sweetener (honey or sugar) to balance their tartness. They’ll also release more moisture, so I’d slightly reduce the broth amount.

How do I make this dish nut-free?

I skip the almonds altogether or replace them with toasted seeds (sunflower or pumpkin seeds) for crunch. The flavor will be slightly different, but still enjoyable.

Can this be made ahead of time?

Yes — I sometimes prepare it a few hours ahead, then rewarm gently before serving. I add a little extra broth or water when reheating to restore moisture.

How can I adjust the seasoning?

I typically taste after cooking and adjust salt, pepper, or even add more cilantro. If it seems dry, I drizzle a tiny bit of olive oil or lemon juice for brightness.

Conclusion

I find this Cranberry and Almond Rice Pilaf is a lovely way to elevate a simple grain side dish into something festive, flavorful, and versatile. It balances sweet, savory, fresh, and crunchy in each bite. Whether I serve it alongside roasted meats, grilled vegetables, or a simple protein, it becomes a star on the plate without demanding much extra effort.