Cranberry Almond Rice Pilaf

close up view of wild rice pilaf in brown bowl after cooking

5 from 2 votes

This Cranberry Almond Rice Pilaf recipe is an easy side dish that is perfect for the holidays! You can make it ahead and re-heat in the oven.

Prep Time10

Cook Time55

Total Time1 5

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 256kcal

Author: Denise Bustard

Ingredients

2 tablespoons butter
4 shallots finely chopped
6 cloves garlic minced
2 cups brown & wild rice blend * see note 1
1 cup carrots chopped small
1 cup celery chopped small
3 cups stock chicken or vegetable
¾ teaspoons salt
6 sprigs fresh thyme

To serve

½ cup sliced almonds toasted if you have time
½ cup dried cranberries
2 tablespoons fresh parsley to garnish

Instructions

Sauté - Melt butter in a large 4-quart pot. Add the shallots and cook for 5 minutes, until softened. Add the minced garlic and cook for 1 minute.
Toast rice - Add the rice and cook for 5-8 minutes, stirring frequently, until lightly golden and toasted.
Combine - Add carrots, celery, stock, salt, and thyme sprigs. Stir, then cover and cook for 45 minutes (or according to the package directions).
Rest - Allow to sit (covered) for another 10 minutes. If serving immediately, add the sliced almonds, cranberries, and parsley to garnish.

Video

Notes

1 - You can swap the type of rice for any long-grain white or brown rice, but make sure to adjust the amount of stock and the cooking time according to the package.

Storage + Reheating

Fridge - Allow to cool completely, then store in an airtight container in the fridge for up to 4 days.

Reheat - Pre-heat oven to 350°F. Add pilaf to a casserole dish with a lid. Bake (covered) for 30 minutes, or until heated through. Stir in the almonds and parsley just before serving.

Nutrition