Cranberry Almond Rice Pilaf
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.
- 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
- ½ cup sliced almonds toasted if you have time
- ½ cup dried cranberries
- 2 tablespoons fresh parsley to garnish
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.
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.
Serving: 1/8 of batch | Calories: 256kcal | Carbohydrates: 43g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 622mg | Potassium: 363mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3130IU | Vitamin C: 5.5mg | Calcium: 50mg | Iron: 1.5mg