Best 4 Cranberry And Almond Rice Pilaf Recipes
Embark on a culinary journey to savor the delightful Cranberry and Almond Rice Pilaf, a vibrant dish that tantalizes taste buds with its harmonious blend of flavors and textures. This delectable pilaf showcases the vibrant tanginess of cranberries, the nutty richness of almonds, and the fluffy tenderness of rice, all harmoniously united in a symphony of flavors. As you explore this article, you'll discover a collection of carefully curated recipes that delve into the diverse world of pilaf, each offering a unique interpretation of this versatile dish. From the classic elegance of the Traditional Pilaf to the vibrant medley of the Mediterranean Pilaf, and the aromatic allure of the Persian Pilaf, these recipes will transport you on a culinary adventure across continents and cultures. Prepare to indulge your senses and embark on a gastronomic voyage with the Cranberry and Almond Rice Pilaf and its accompanying pilaf recipes.
Here are our top 4 tried and tested recipes!
RICE PILAF WITH CRANBERRIES AND ALMONDS
Elegant, flavorful side to most any meat entree. We will be having this as a side for Thanksgiving dinner this year thanks to Robin Miller from the food network. Robin made the recipe to accompany a steak dish at http://www.foodnetwork.com/recipes/robin-miller/seared-steaks-with-bourbon-thyme-pan-sauce-rice-pilaf-with-cranberries-and-almonds-recipe/index.html.
Provided by Stoblogger
Categories < 30 Mins
Time 20m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring chicken broth to a boil.
- Add rice, almonds, cranberries and herb seasoning.
- Reduce heat to low, cover and cook 5 minutes, until liquid is absorbed.
- Remove from heat, stir in parsley and season with salt and pepper to taste if desired.
Nutrition Facts : Calories 283.2, Fat 8, SaturatedFat 0.8, Sodium 41.1, Carbohydrate 44.7, Fiber 3, Sugar 1.3, Protein 9
ALMOND CRANBERRY RICE PILAF
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 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.
CRANBERRY AND ALMOND RICE PILAF
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.
Provided by BOGINIA2
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g
CRANBERRY, ALMOND & MUSHROOM RICE PILAF
Add cranberries, thyme and almonds to a mushroom rice pilaf for Cranberry, Almond & Mushroom Rice Pilaf, a tasty side dish. Our Cranberry, Almond and Mushroom Rice Pilaf is great for any holiday or part of a weeknight dinner.
Provided by My Food and Family
Categories Grains
Time 32m
Yield 6 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat. Add onions; cook and stir 3 min. Add mushrooms; cook 3 min., stirring occasionally.
- Add all remaining ingredients except nuts; stir. Bring to boil on high heat; cover. Simmer on low heat 10 to 12 min. or until liquid is absorbed.
- Stir in nuts.
Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
Tips:
- Choose the right rice: Long-grain rice like basmati or jasmine rice are best for pilaf because they cook up fluffy and separate.
- Soak the rice: Soaking the rice for 30 minutes before cooking helps to remove excess starch and results in a fluffier pilaf.
- Use quality ingredients: Fresh, flavorful ingredients make all the difference in pilaf. Look for plump, ripe cranberries and almonds, and use a flavorful broth.
- Toast the rice: Toasting the rice in a little butter or oil before adding the liquid helps to develop its flavor and give the pilaf a nutty aroma.
- Cook the pilaf over low heat: Low heat helps the rice to cook evenly and prevents it from becoming mushy.
- Let the pilaf rest before serving: Once the pilaf is cooked, let it rest for 5-10 minutes before serving. This allows the rice to absorb the remaining liquid and flavors.
Conclusion:
Cranberry and almond rice pilaf is a delicious and easy-to-make side dish that is perfect for any occasion. With its vibrant colors and festive flavors, this pilaf is sure to be a hit at your next gathering. Whether you serve it with roasted chicken, grilled fish, or a simple salad, this pilaf is sure to please everyone at the table.
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