Description
A fragrant jasmine rice pilaf with dried cranberries, slivered almonds, and fresh cilantro. The dish balances subtle sweetness, tartness, and crunch, making it a festive yet easy side dish for everyday meals or special occasions.
Ingredients
- 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
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add onions and cook until translucent, about 5 minutes.
- Stir in jasmine rice and dried cranberries. Toast lightly for 5 minutes, stirring often.
- Add chicken broth, salt, and black pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer until rice is tender and liquid absorbed, about 22 minutes.
- Remove from heat. Stir in green onions, almonds, and cilantro. Adjust seasoning if needed.
- Fluff with a fork and serve warm.
Notes
- Use vegetable broth for a vegetarian version.
- Swap almonds with pistachios, walnuts, or pecans.
- Try herbs like parsley, mint, or basil instead of cilantro.
- Add roasted vegetables for more color and flavor.
- Substitute wild or brown rice, adjusting liquid and cooking time.
- Store leftovers up to 3–4 days in the fridge; reheat with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
