Description
A quick and flavorful cranberry rice pilaf, perfect as a side dish for any meal, especially holidays. This easy recipe comes together in 30 minutes with simple ingredients and offers a delightful sweet and tart burst of flavor.
Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1/2 cup dried cranberries
- 1/4 cup chopped onions
- 2 tablespoons butter or olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped pecans or almonds (optional)
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, melt the butter or heat the olive oil over medium heat. Add the chopped onions and sauté until translucent.
- Stir in the rinsed rice and cook for 1-2 minutes until lightly toasted.
- Add the water or chicken broth, dried cranberries, salt, black pepper, and ground cinnamon.
- Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes.
- Remove the saucepan from heat and let it sit covered for 5 minutes.
- Fluff the cranberry rice pilaf with a fork. Stir in the chopped nuts, if using.
- Serve the cranberry rice pilaf warm.
Notes
- For a richer flavor, use chicken broth instead of water.
- Toast the nuts lightly in a dry pan before adding for extra crunch.
- Adjust spices to your personal taste.
- To make this recipe vegan, use olive oil and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
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