Rice Pilaf with Dried Cranberries and Slivered Almonds
Buttery rice pilaf with dried cranberries and slivered almonds makes the perfect holiday side dish, but it is simple enough to toss together even on a busy weekday evening/
Servings: 6 servings
Calories: 145kcal
Ingredients
- 1/4 cup slivered almonds
- 2 Tablespoons butter
- 1 cup converted white rice
- 1/4 cup green onions sliced reserve a bit of the tops for garnish
- 3/4 cup chicken stock
- 3/4 cup water
- 1/2 cup dried cranberries
Instructions
- Add almonds to a skillet over medium heat and cook until lightly browned and toasted. Remove and set aside.
- In the same skillet, melt butter over low heat. Add in rice and onion and cook until rice is lightly browned. Add in water and stock and bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes. Stirring occasionally.
- Stir in almonds and cranberries and cook for another 5 minutes, or until liquid is completely absorbed, and rice is tender.
- Garnish with more green onion if desired. Serve hot.
Notes
This recipe is also really delicious with dried cherries!
Nutrition
Serving: 1g | Calories: 145kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 76mg | Fiber: 1g | Sugar: 10g