There’s just something cozy about the way cranberries and almonds come together in this **Cranberry Almond Rice Pilaf Recipe**. It’s got that tender, buttery rice with little pops of sweet and nutty flavor that always make me smile at the dinner table. Trust me, it's one of those dishes you'll want to keep in your repertoire all year round.
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Why You'll Love This Recipe
I've made this Cranberry Almond Rice Pilaf Recipe countless times, and every single time it turns out just right. It’s the perfect blend of simple ingredients that feel fancy without any fuss. Whether it’s a holiday feast or a quick weeknight meal, it never fails to impress.
- Simple but Stunning: The toasted almonds add crunch, while the dried cranberries lend just the right touch of sweetness to fluffy rice.
- Quick and Easy: Ready in about 30 minutes, making it an awesome side dish when you need something that’s both fast and special.
- Versatile Pairing: Works beautifully alongside roasted meats, veggies, or even on its own as a light meal.
- Great Make-Ahead Dish: You can prepare it in advance and simply reheat without losing its charm.
Ingredients & Why They Work
This Cranberry Almond Rice Pilaf Recipe shines because each ingredient brings its unique contribution to the table. The almonds toast up with a lovely nutty crunch, while dried cranberries add bursts of tart sweetness that brighten the buttery rice base.
- Slivered almonds: Toasting them enhances the flavor and adds a satisfying crunch you’ll want in every bite.
- Butter: It gives the rice a rich, silky texture and ties all the flavors together beautifully.
- Converted white rice: This type holds shape well and cooks to a tender, fluffy consistency, perfect for pilaf.
- Green onions: Provide a fresh mild bite that cuts through the richness just right; keep some tops for a pretty garnish.
- Chicken stock: Adds savory depth and warmth—feel free to use vegetable stock if you prefer a vegetarian version.
- Water: Balances the stock and keeps the rice from becoming too overwhelming in flavor.
- Dried cranberries: These little gems add sweetness and a lovely chewy texture that contrasts the soft rice.
Make It Your Way
One of the things I love most about this Cranberry Almond Rice Pilaf Recipe is how easy it is to personalize. Depending on your mood or what’s in your pantry, you can mix it up without losing what makes it so comforting.
- Variation: Sometimes I swap the green onions for shallots or add a sprinkle of fresh herbs like parsley or thyme for an herbal lift. It gives the pilaf a whole new vibe and keeps things interesting.
- Dietary tweak: If you want to keep it vegan, just use olive oil or a plant-based butter instead of regular butter, and swap chicken stock for vegetable broth. Still delicious!
- Seasonal change: During fall, I like stirring in chopped roasted butternut squash or sautéed mushrooms for extra heartiness.
Step-by-Step: How I Make Cranberry Almond Rice Pilaf Recipe
Step 1: Toast the almonds until golden
Start by heating a dry skillet over medium heat, toss in the slivered almonds, and stir frequently. You'll want to watch closely because they go from toasty to burnt surprisingly fast. Once they’re fragrant and golden, scoop them out and set aside. This toasting step really amps up their flavor and texture.
Step 2: Brown the rice + soften the onions
Lower the heat and melt your butter in the same skillet. Add the rice and sliced green onions, then gently stir and cook until the rice turns a light golden brown. This step adds a subtle nuttiness to the rice and layers the flavor from the start. Don’t rush it—this makes all the difference!
Step 3: Simmer the rice in stock and water
Pour in the chicken stock and water, turn up the heat to bring everything to a boil, then immediately lower it back to a simmer. Cover the skillet and let it cook gently for about 15 minutes. Keep an eye on it and give it a little stir now and then to prevent sticking, but try not to lift the lid too often to keep the steam trapped.
Step 4: Add almonds and cranberries, finish cooking
Once the rice is nearly done and most of the liquid is absorbed, stir in the toasted almonds and dried cranberries. Cover again and let it cook for about 5 more minutes until the rice is tender and everything is perfectly plump and fragrant. The almonds stay crunchy, the cranberries soften up, and the flavors meld beautifully.
Step 5: Garnish and serve while warm
Sprinkle the reserved green onion tops over the pilaf for a fresh pop of color and mild onion flavor. Serve it hot alongside your main dish – it’s guaranteed to get compliments!
Top Tip
From my many attempts at this Cranberry Almond Rice Pilaf Recipe, I’ve learned a few quick tips that help it turn out delicious every time. Paying attention to small details makes cooking so much less stressful and the results even more satisfying.
- Toast almonds separately: Avoid skipping this or toasting together with the rice; almonds burn easier and you'll lose that wonderful crunch.
- Use converted white rice: It holds up best when cooked this way, staying fluffy rather than mushy or sticky.
- Don’t peek too much: Keep the lid on during simmering to trap steam, so rice cooks evenly and absorbs liquid perfectly.
- Reserve some green onion tops: They make an effortless garnish that adds freshness and a nice color contrast on the plate.
How to Serve Cranberry Almond Rice Pilaf Recipe
Garnishes
I always sprinkle on a little extra sliced green onions for crunch and color, and sometimes a few chopped fresh herbs like parsley or thyme if I have them on hand. A light squeeze of lemon juice right before serving brightens the dish, too.
Side Dishes
For me, this pilaf pairs perfectly with roasted chicken or turkey, but I also love it next to sauteed green beans, glazed carrots, or a simple mixed green salad. It’s a versatile side that balances hearty mains and veggie dishes alike.
Creative Ways to Present
For holiday dinners, I sometimes mound the pilaf in a pretty bowl lined with fresh herbs and scatter some additional toasted almonds and cranberries on top for a festive look. Serving it in individual ramekins with a garnish of green onion ribbon also feels special and makes plating effortless.
Make Ahead and Storage
Storing Leftovers
Leftovers store great in an airtight container in the fridge for up to 3 days. I recommend reheating gently on the stove with a splash of water or broth to bring back moisture and prevent the rice from drying out.
Freezing
I’ve frozen this pilaf a few times with good results — just be sure to cool it completely, then freeze in small portions. Thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, pop it in a saucepan over low heat with a splash of broth and cover to warm through evenly. Microwaving works too, but I find stirring once or twice during heating helps keep things fluffy.
Frequently Asked Questions:
I recommend sticking with converted white rice for this particular dish because it holds up well when cooked with liquid and doesn’t get mushy. However, if you want to experiment, jasmine or basmati can work too, but adjust cooking times accordingly.
Absolutely! Simply replace the butter with olive oil or a plant-based margarine, and swap the chicken stock for vegetable broth. The rest of the ingredients remain the same, and the flavors still shine beautifully.
Make sure to toast the rice and use enough liquid as outlined in the recipe. Also, avoid lifting the lid too often during simmering to keep steam trapped. Stirring occasionally (but gently) helps prevent sticking without letting steam escape.
Yes! You can prepare the pilaf earlier in the day and reheat it gently before serving. Just add a splash of broth or water when reheating to keep it moist and tasty. It’s a fantastic make-ahead side dish for entertaining.
Final Thoughts
This Cranberry Almond Rice Pilaf Recipe holds a warm place in my kitchen because it’s one of those dishes that feels both homey and special. I hope when you make it, you find it just as comforting and reliable as I do — perfect for sharing with loved ones or simply treating yourself to something a little delightful. Give it a try and make it your own!
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Cranberry Almond Rice Pilaf Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This delicious Rice Pilaf with Dried Cranberries and Slivered Almonds is a buttery, flavorful side dish perfect for holidays or any weekday meal. The combination of toasted almonds, sweet cranberries, and savory rice creates a satisfying dish that's easy to prepare and sure to impress.
Ingredients
Main Ingredients
- ¼ cup slivered almonds
- 2 tablespoons butter
- 1 cup converted white rice
- ¼ cup green onions, sliced (reserve some tops for garnish)
- ¾ cup chicken stock
- ¾ cup water
- ½ cup dried cranberries
Instructions
- Toast Almonds: Add the slivered almonds to a skillet over medium heat and cook until they are lightly browned and toasted, stirring occasionally. Remove from skillet and set aside.
- Sauté Rice and Onions: In the same skillet, melt the butter over low heat. Add the rice and sliced green onions, cooking until the rice is lightly browned, stirring frequently to prevent burning.
- Add Liquids and Simmer: Pour in the water and chicken stock and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally to ensure even cooking.
- Combine Ingredients: Stir in the toasted almonds and dried cranberries. Continue cooking for another 5 minutes or until all the liquid is absorbed and the rice is tender.
- Garnish and Serve: Garnish the pilaf with reserved green onion tops if desired. Serve hot as a delicious side dish.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Use low sodium chicken stock to reduce salt content if preferred.
- Be careful not to overcook the rice to maintain a fluffy texture.
- To add extra flavor, consider adding a pinch of salt or herbs like thyme while cooking.
- Can be prepared ahead and reheated gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 145 kcal
- Sugar: 10 g
- Sodium: 76 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 11 mg
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