Ingredients
8
8 servings
- •1 tablespoon olive oil
- •0.75 cup chopped onions
- •1.5 cups uncooked jasmine rice
- •0.5 cup dried cranberries
- •3 cups low-sodium chicken broth
- •1 teaspoon kosher salt, or to taste
- •ground black pepper to taste
- •2 green onions, chopped
- •0.25 cup slivered almonds
- •3 tablespoons chopped fresh cilantro
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onions in hot oil until tender and translucent, about 5 minutes. Stir in rice and cranberries until rice is coated with oil and lightly toasted, about 5 minutes.
- Pour in chicken broth; season with kosher salt and black pepper. Bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 22 minutes.
- Remove the skillet from heat; stir in green onions, almonds, and cilantro. Adjust seasoning if needed.
Nutritional Facts
Per 8 servings
- Calories: 213
- Carbohydrate: 39g
- Fat: 4g
- Fiber: 2g
- Protein: 5g
- Sugar: 6g
Related Recipes
Delicious Almond Rice Pilaf
Cranberry-Almond Vinaigrette
Vegetarian Baked Cranberry Beans
Cranberry Bean Salad
Cranberry-Almond Vinaigrette
Cranberry and Cilantro Quinoa Salad
Chef Bill's Green Bean Almondine with Cranberries
Cranberry Salsa
Chicken, Cranberry, And Pear Spinach Salad
Amazing Cranberry Sauce
Rice Pilaf with Raisins and Veggies
