Rating: 4.5 stars 4.6
57 Ratings
  • 5 star values: 45
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

213 calories; protein 5.1g; carbohydrates 39.4g; fat 3.9g; cholesterol 1.5mg; sodium 285.2mg. Full Nutrition
Advertisement