Almond Cranberry Rice Pilaf Recipe

This Almond Cranberry Rice Pilaf Recipe combines fluffy basmati grains with toasted almond slivers and jewel-like dried cranberries for a side dish that is as visually stunning as it is delicious. Simmered in savory chicken broth and finished with fresh parsley, it offers a perfect balance of nutty crunch and tart sweetness that pairs beautifully with any holiday roast.

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Almond Cranberry Rice Pilaf Ingredients

• 1 1/2 cups Basmati Rice: Or another long-grain white rice. Basmati provides a fragrant, distinct grain that fluffs perfectly.
• 1/4 cup Sliced Almonds: With skins on. Toasting them in butter brings out a deep, nutty richness.
• 1/2 cup Dried Cranberries: These plump up during cooking, offering bursts of tart sweetness.
• 1/2 Onion: Finely chopped to provide a savory aromatic base.
• 3 tablespoons Unsalted Butter: Divided; used for toasting the nuts and sautéing the rice.
• 1 cup Chicken Broth & 1 1/2 cups Water: A blend that provides flavor without making the rice too heavy or salty.
• 2 tablespoons Fresh Parsley: Finely chopped for a pop of color and freshness.
• Kosher Salt & Black Pepper: To taste.

How To Make Almond Cranberry Rice Pilaf

1. Toast the Almonds: In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the sliced almonds. Cook them, stirring constantly to prevent burning, until they turn golden brown and smell incredibly nutty (about 3 minutes). Transfer them immediately to a small bowl to stop the cooking.
2. Sauté the Aromatics: In the same saucepan (don’t wipe it out), melt the remaining 2 tablespoons of butter. Add the finely chopped onion and cook, stirring occasionally, for about 5 minutes until soft and translucent.
3. Toast the Rice: Add the dry rice and the dried cranberries to the onions. Stir for about 1 minute. This step coats the grains in fat, which helps keep them separate after cooking, and starts to warm the cranberries.
4. Simmer: Pour in the chicken broth, water, 1/2 teaspoon salt, and pepper to taste. Increase the heat to medium-high and bring the liquid to a boil.
5. Steam: Once boiling, immediately reduce the heat to low and cover the pot with a tight-fitting lid. Cook undisturbed for about 18 minutes, or until all the liquid has been absorbed and the rice is tender.
6. Rest and Fluff: Remove the pot from the heat and let it stand, covered, for 5 minutes. This steaming period finishes the cooking process. Uncover and fluff the rice with a fork.
7. Finish: Stir in the fresh parsley and half of the toasted almonds. Season with more salt and pepper if needed. Transfer to a serving dish and garnish with the remaining golden almonds.

Recipe Tips

• Don’t Peek: Lifting the lid during the 18-minute simmer releases essential steam and can lead to unevenly cooked or crunchy rice. Trust the timing!
• Rinsing the Rice: While the recipe doesn’t explicitly call for it, rinsing your basmati rice under cold water until it runs clear removes excess starch, ensuring an even fluffier pilaf.
• Vegetarian Option: Simply swap the chicken broth for vegetable broth to make this dish vegetarian-friendly. The butter keeps it rich.
• Make Ahead: You can toast the almonds a day in advance. Store them in an airtight container to keep them crisp.

What To Serve With Rice Pilaf

• Roast Turkey: The cranberry notes make this a natural fit for Thanksgiving.
• Pork Tenderloin: The sweetness of the fruit complements savory pork beautifully.
• Grilled Chicken: An easy way to elevate a weeknight chicken dinner.
• Salmon: A light, flavorful side that doesn’t overpower delicate fish.

How To Store Almond Cranberry Rice Pilaf

• Refrigerate: Store leftovers in an airtight container for up to 3-4 days.
• Reheat: Sprinkle a teaspoon of water over the rice and microwave covered for 60-90 seconds. Fluff with a fork before serving.
• Freeze: Rice freezes well. Store in freezer bags for up to 1 month. Thaw in the fridge overnight before reheating.

Almond Cranberry Rice Pilaf Nutrition Facts

• Calories: 280 kcal
• Fat: 9g
• Carbohydrates: 45g
• Protein: 5g
• Fiber: 3g

Nutrition information is estimated per serving.

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