Description
I’ve been making this dish for years – it’s different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don’t expect in a savory dish. Oh, and it’s super hard to fumble.
Ingredients
- 1 tablespoon olive oil
- ¾ cup chopped onions
- ½ cup dried cranberries
- 1 ½ cups uncooked jasmine rice
- 3 cups low-sodium chicken broth
- 1 teaspoon kosher salt, or to taste
- ground black pepper to taste
- 2 green onions, chopped (Optional)
- 3 tablespoons chopped fresh cilantro
- ¼ cup slivered almonds
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent
- about 5 minutes.
- Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted
- about 5 minutes more.
- Pour chicken broth into skillet and season with kosher salt and black pepper.
- Bring rice mixture to a boil over high heat
- then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed
- about 22 minutes.
- Remove skillet from heat; stir green onions
- cilantro
- and almonds into rice mixture. Adjust seasoning if necessary.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8