Description
A quick and nutritious Cranberry Almond Rice Pilaf that’s perfect as a side dish or light main course.
Ingredients
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 1 small onion, chopped
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Heat the olive oil in a pot over medium heat.
- Add the chopped onion and sauté until it turns translucent, about 3-5 minutes.
- Add the rice and cook for 2 minutes, stirring frequently.
- Pour in the vegetable broth and bring it to a boil.
- Add the cranberries and a pinch of salt, then reduce the heat to low and let it simmer.
- Cover and simmer for about 15 minutes or until the rice is tender.
- Stir in the sliced almonds right before serving.
Notes
For variations, try using different types of rice or nuts based on your preference. Remember to not skip the broth for flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: American