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
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
CRANBERRY RICE PILAF
This deliciously different pilaf gets its festive color from tart cranberries, while brown rice provides wholesome flavor. It's excellent alongside poultry.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the broth, orange juice and sugar to a boil. Stir in the rice, cranberries and butter. Reduce heat; cover and cook for 5-8 minutes or until water is absorbed. Remove from the heat and let stand for 5 minutes. Sprinkle with almonds.
Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 269mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.
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
CRANBERRY WILD RICE PILAF
This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. -Pat Gardetta, Osage Beach, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.
Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 382mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
BROWN RICE PILAF WITH MUSHROOMS, ALMONDS AND CRANBERRIES
A nice side dish. You can use just abut any type of rice for this recipe....just adjust the cooking time.
Provided by Abby Girl
Categories Brown Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium pan over medium high heat. Add mushrooms, onions and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
- Stir in rice. Cook for 1 minute. Add broth and salt. Bring to a boil. Reduce heat to low and simmer, covered, for about 45 - 50 minutes.
- Remove from heat. Stir in cranberries, nuts, parsley and lemon zest. Let stand, covered, for 10 minutes before serving.
Nutrition Facts : Calories 172.5, Fat 4.8, SaturatedFat 0.6, Sodium 198.4, Carbohydrate 28.9, Fiber 2.5, Sugar 2.2, Protein 4.4
RICE AND CRANBERRY PILAF
When white rice wants to turn up the glamour, it turns to whole berry cranberry sauce and toasted almonds, and voilà. A pilaf is born.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 8 servings, about 2/3 cup each.
Number Of Ingredients 5
Steps:
- Pour broth and juice into medium saucepan. Bring to boil on medium-high heat.
- Stir in rice and cranberry sauce; return to boil. Cover.
- Remove from heat. Let stand 5 min. Stir in almonds.
Nutrition Facts : Calories 250, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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 Rice 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
RICE PILAF WITH CRANBERRIES
Provided by Food Network
Number Of Ingredients 1
Steps:
- Cook 1 1/4 cups wild rice blend in chicken broth with 1/2 cinnamon stick, as the label directs. Cook 1/2 minced onion in a skillet with 3 tablespoons butter, 5 minutes. Add 1/3 cup sliced almonds and cook 2 minutes. Add 1/3 cup dried cranberries and cook 2 more minutes. Toss with the rice. Top with chopped parsley.
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CRANBERRY ALMOND RICE PILAF — LET'S DISH RECIPES
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4.6/5 (29)Total Time 40 minsCategory Side DishesCalories 111 per serving
- Heat olive oil in a large skillet or saucepan over medium heat. Add onion an cook until tender, about 5 minutes.
- Add cranberries and rice to pan and cook about 5 minutes more, stirring often, until rice is lightly toasted. Pour chicken broth into pan and season with salt and pepper, to taste.
- Bring rice to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22-25 minutes.
- Remove pan from heat and stir in green onions, cilantro, and toasted almonds. Season with additional salt and pepper, if needed.
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