Almond Cranberry Rice Pilaf

• Gluten free

• Produce

  • 1/2 cup Cranberries, dried
  • 1/2 Onion
  • 2 tbsp Parsley, fresh

• Canned Goods

  • 1 cup Chicken broth

• Pasta & Grains

  • 1 1/2 cups Basmati rice or other long-grain white rice

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Nuts & Seeds

  • 1/4 cup Almonds with, skins

• Dairy

  • 3 tbsp Butter, unsalted

Found on foodnetwork.com

Description

Ingredients

• 3 tablespoons unsalted butter
• 1/4 cup sliced almonds with skins
• 1/2 onion, finely chopped
• 1 1/2 cups basmati rice or other long-grain white rice
• 1/2 cup dried cranberries
• 1 cup chicken broth
• Kosher salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley

Directions

• Directions Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds. Recipe courtesy of Valerie Bertinelli CATEGORIES: Rice Side Dish View All Main Ingredient Rice Cranberry Course Side Dish