I've been making this cranberry rice dish for years. It's different from typical rice pilaf dishes in that the cranberries add the sweetness and tartness you don't expect in a savory dish. Oh, and it's super hard to fumble.
Ingredients
- olive oil: 1 Tbsp
- onions: 0.75 cup (chopped)
- ½ cups uncooked jasmine rice: 1 piece
- cranberries: 0.5 cup (dried)
- low-sodium chicken broth: 3 cups
- kosher salt: 1 tsp (to taste)
- ground black pepper: (to taste)
- green onions: 2 piece (chopped, optional)
- slivered almonds: 0.25 cup
- fresh cilantro: 3 Tbsp (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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Remove the skillet from heat; stir in green onions, almonds, and cilantro. Adjust seasoning if needed.
