Cranberry Rice Pilaf Recipe Recipes Recipe For Hand

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ALMOND CRANBERRY RICE PILAF



Almond Cranberry Rice Pilaf image

Provided by Valerie Bertinelli

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1/4 cup sliced almonds with skins
1/2 onion, finely chopped
1 1/2 cups basmati rice or other long-grain white rice
1/2 cup dried cranberries
1 cup chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley

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 RICE PILAF



Cranberry Rice Pilaf image

A fresh tasting rice pilaf recipe flavored with dried cranberries, orange juice and thyme

Provided by ReadySetEat

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 8

2 tablespoons Parkay® Original Spread-tub
1-1/2 cups long-grain white rice, uncooked
2 cups reduced-sodium chicken broth
1 cup orange juice
1/3 cup dried cranberries
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 cup chopped green onions

Steps:

  • Melt Parkay in large skillet over medium-high heat. Add rice; cook 3 minutes or until rice starts to turn golden brown, stirring frequently.
  • Carefully add broth, juice, cranberries, thyme and salt to skillet; bring to a boil. Cover skillet, reduce heat to medium-low and cook 18 minutes or until rice is tender. Stir in green onions.

Nutrition Facts : @id https, Calories 244 calories

CRANBERRY AND ALMOND RICE PILAF



Cranberry and Almond Rice Pilaf image

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

1 tablespoon olive oil
¾ cup chopped onions
½ cup dried cranberries
1 ½ cups uncooked jasmine rice
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2 green onions, chopped
3 tablespoons chopped fresh cilantro
¼ cup slivered almonds

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 RICE PILAF



Cranberry Rice Pilaf image

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

1 cup chicken broth
1/2 cup orange juice
2 tablespoons sugar
1-1/2 cups uncooked instant brown rice
1/2 cup fresh or frozen cranberries, thawed
1 tablespoon butter
2 tablespoons sliced almonds, toasted

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 RICE PILAF



Cranberry Rice Pilaf image

Provided by A Family Feast

Categories     side dish

Time 1h

Number Of Ingredients 15

½ cup uncooked orzo pasta
½ cup sliced almonds
3 tablespoons butter
1 tablespoon extra-virgin olive oil
¾ cup onions, diced small
¾ cup celery, diced small
1 tablespoon fresh garlic, minced
1 cup long grain white rice *
½ teaspoon dry thyme
¼ teaspoon white pepper
2 teaspoons orange zest
1 cup dried cranberries
3 cups chicken stock
½ cup orange juice
3 tablespoons fresh parsley leaves, (save and mince stems)

Steps:

  • In a small saute pan over medium heat, add orzo and toss and cook for five minutes until it is nicely browned. Remove to a plate to cool.
  • Use same pan over medium heat and add almonds and cook for three minutes tossing often until they are lightly browned. Remove to a plate to cool and pick out any that browned too much.
  • In a 3-quart sauce pan that has a tight-fitting lid, add butter and oil over medium high heat.
  • Once melted, add onions, celery and garlic and saute for four minutes.
  • Lower heat to medium, add the raw white rice and stir into the onion celery mixture. Cook for two minutes stirring often then add the thyme, pepper, zest, cranberries and the browned orzo and stir and cook for one minute.
  • Add the stock, orange juice and minced parsley stems and bring to a boil. Then reduce to low, cover and cook fifteen minutes. (I leave my pan half off the heat to make sure the rice does not stick if the liquid evaporates too quickly)
  • After 15 minutes, remove cover, fluff with a fork and stir in the chopped parsley leaves and reserved almonds.
  • Fluff again, taste for seasoning and serve.

Nutrition Facts : Calories 322 calories, Sugar 18.6 g, Sodium 141.2 mg, Fat 12.2 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 48.3 g, Fiber 3.3 g, Protein 7.1 g, Cholesterol 14.1 mg

CRANBERRY WILD RICE PILAF



Cranberry Wild Rice Pilaf image

A lovely long grain and wild rice pilaf with touches of fruits and nuts. Perfect for serving with chicken and turkey. Different from the usual stuffings. Cook time is concurrent.

Provided by PalatablePastime

Categories     Rice

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

9 cups vegetable broth
1 1/3 cups wild rice, rinsed
1/4 cup butter
3 large onions, chopped
3/4 teaspoon ground cardamom
1 teaspoon ground allspice
2 bay leaves
1 cup craisins (dried cranberries)
1 cup golden raisin
2 teaspoons grated orange zest
salt
black pepper
1 1/2 cups long grain rice
1/2 cup pine nuts, toasted

Steps:

  • In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.
  • Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.
  • In another saucepan, saute the onions in the butter until tender, about 10-12 minutes.
  • Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.
  • Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
  • Drain the wild rice.
  • Remove the bay leaves from the white rice and discard.
  • Mix together both rices and stir in the pine nuts; adjust seasonings if necessary.
  • Serve hot.

Nutrition Facts : Calories 454.4, Fat 12.4, SaturatedFat 4.2, Cholesterol 15.2, Sodium 59.5, Carbohydrate 81.2, Fiber 5.1, Sugar 23.9, Protein 8.9

PINE NUT AND CRANBERRY RICE PILAF



Pine Nut and Cranberry Rice Pilaf image

Juicy cranberries and crunchy pine nuts easily dress up rice in this special side dish. The subtle flavors make it an appropriate accompaniment to many entrees.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-5 servings.

Number Of Ingredients 13

3/4 cup chopped celery
1/2 cup chopped onion
2 tablespoons butter
1 tablespoon olive oil
1 cup uncooked long grain rice
2-1/2 cups chicken broth
1/2 cup chopped fresh mushrooms
1/2 cup dried cranberries
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
Salt and pepper to taste
2 tablespoons minced fresh parsley
3 tablespoons pine nuts, toasted

Steps:

  • In a large saucepan, saute celery and onion in butter and oil until tender. Add rice; cook and stir for 5 minutes or until lightly browned. , Add the broth, mushrooms, cranberries, garlic powder, curry powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat. Stir in parsley; sprinkle with pine nuts.

Nutrition Facts : Calories 285 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 541mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.

OUR 20+ BEST DELICIOUS RICE SIDE DISHES (+BROWN RICE APPLE SALAD)



Our 20+ BEST Delicious Rice Side Dishes (+Brown Rice Apple Salad) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Side Dish

Time 33m

Number Of Ingredients 10

6 cups whole grain brown rice
2 apples
2 red bell peppers
3 chopped green onions
1/4 cup fresh parsley
1/4 cup fresh lemon juice
1/2 cup shredded cheddar cheese
4 Tbsp. apple cider vinegar
1/4 cup olive oil
Salt and black pepper to taste

Steps:

  • Combine all ingredients together.
  • Serve fresh or store in the refrigerator.

Nutrition Facts : Calories 235 kcal, ServingSize 1 serving

RICE PILAF WITH CRANBERRIES



Rice Pilaf with Cranberries image

The perfect side dish to poultry and seafood this rice pilaf is super easy to make! With tons of sweet flavor from the cranberries your family will want this rice side dish again and again.

Provided by Lauren Schmidt

Categories     Side Dishes

Time 20m

Number Of Ingredients 8

2 tablespoons butter
½ white or yellow onion, diced
1 cup white rice
1 bay leaf
1 teaspoon better than bouillon chicken base
1 ½ cups water
1/4 cup chopped parsley
1/3 cup dried cranberries

Steps:

  • In a small pot that has a lid melt butter over medium-high heat. Add onion to melted butter and sauté 1-2 minutes.
  • Add rice, bay leaf, chicken bouillon base to the onions. Sauté 2-3 minutes spreading out the chicken base and slightly toasting the rice.
  • Add water and cover. Bring to boil, then reduce heat to a simmer. Cook covered 10 minutes until rice is tender.
  • Remove from heat, remove the bay leaf from the rice. Gently stir in the cranberries and parsley into the rice, serve immediately.

Nutrition Facts : Calories 198 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1/4 of the final dish, Sodium 187 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

BARLEY, WILD RICE, AND CRANBERRY PILAF



Barley, Wild Rice, and Cranberry Pilaf image

A great side dish - the flavors go well with Thanksgiving dinner. The recipe says serve at room temp, but we re-heated it and served it warm. Everyone really liked it.

Provided by SweetChef

Categories     Rice

Time 45m

Yield 6 large servings., 6 serving(s)

Number Of Ingredients 12

3/4 cup pearl barley
1/4 cup wild rice
1/2 teaspoon salt
3 cups water
1 cup orange juice
3/4 cup dried cranberries
2 teaspoons lemon juice
1 tablespoon onion, finely chopped
1/3 cup olive oil
salt and pepper
1/4 cup chopped fresh parsley
1 cup walnuts, coarsely chopped and toasted

Steps:

  • In medium saucepan with lid, boil water, add barley, wild rice and salt. Return to boil, reduce heat to low, cover and cook about 40 min or until barley is tender.
  • While barley and rice is cooking, pour orange juice over cranberries and set aside.
  • Drain any excess liquid from cooked barley and rice mixture. Place rice and barley in large bowl.
  • Drain cranberries, reserving liquid.
  • Toss cranberries with barley and rice.
  • Mix 5 tbsp orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture.
  • Add chopped parsley and walnuts. Mix well. Serve at room temperature or chilled.

Nutrition Facts : Calories 371.6, Fat 25.2, SaturatedFat 2.9, Sodium 202.8, Carbohydrate 33.4, Fiber 6.4, Sugar 5, Protein 6.9

PERSIAN CRANBERRY RICE PILAF



Persian Cranberry Rice Pilaf image

Fragrant, slightly sweet, and delicious, Persian cranberry rice pilaf. This rice pilaf is perfect to serve as a side for Thanksgiving. It's studded with dried cranberries and pistachio and super fragrant from sweet saffron. This saffron rice will be a hit all around!

Provided by Marzia

Categories     Dinner

Time 50m

Number Of Ingredients 11

2 cups basmati rice
3 tablespoons clarified butter (ghee) or butter
1 cup onions, thinly sliced
1/2 teaspoon turmeric
1/3 cup granulated sugar
1 teaspoon sumac powder (optional)
1 1/2 cups dried cranberries (or dried cherries)
1/4 teaspoon salt
1 tablespoons olive oil
1/4 teaspoon saffron (soaked in 2 tablespoons hot water for 10 minutes)
1/3 cup roasted shelled pistachios (or slivered almonds or pecans)

Steps:

  • Wash the basmati rice thoroughly and soak in water for 30 minutes. If you've got the time soak for up to 2 hours. The longer you soak, the more tender the rice.
  • Heat the ghee or butter over medium heat in a 10-inch skillet. Add the onions and sauté them for 3 -4 minutes until they turn translucent. Add the turmeric, sumac powder, cranberries, and salt. Allow the cranberries to cook for 1 minute, then add the sugar, along with 2 tablespoons of water so the onions and cranberries can soak up the sugar. Allow to cook for 3 minutes or until the cranberries soak up all the liquid, turn off the stove and remove from heat.
  • Fill a large pot with water and bring to a boil (see notes). Drain the rice and add to the boiling water and cook on medium heat for 6-8 minutes or until al dente. Drain the rice and rinse under cool running water to stop cooking; drain. Pour the tablespoon of olive oil into the base of the same pot. Add the rice and pour the saffron water over the rice evenly. Top with the cranberry mixture and the pistachios. Wrap the lid of the pot with a thin kitchen towel and cover the pot. This helps build steam to help cook the rice through. Cook the rice on high for 3 minutes, then turn the heat down to super-low and continue to cook for 10 more minutes. Turn off heat and let the rice sit for 5 minutes. Serve warm.

CRANBERRY WILD RICE PILAF



Cranberry Wild Rice Pilaf image

Thanksgiving cranberry wild rice pilaf. 1 Pot, Easy, healthy + gluten free!

Provided by Florentina

Categories     Side Dish

Time 1h

Number Of Ingredients 18

1.5 cup wild rice mix (( brown & black rice))
1.2 yellow onion ( - diced)
1 bell pepper (- diced)
1 carrot (- grated )
1/2 cup dried cranberries (( i love the orange flavored))
1/3 cup dried cranberries (- for garnish)
1/3 cup vegan white wine
3 cups low sodium vegetable stock or water
2 leaves bay
1 sprig rosemary
1 sprig sage
8 sprigs thyme
3 sprigs oregano
1 tbsp dried oregano
1 pinch red pepper flakes
1 pinch sea salt (- to your taste)
2 tsp olive oil
1/4 cup fresh herbs (- chopped)

Steps:

  • Heat up a large deep skillet or pot over medium low flame. Add the olive oil ( or a splash of water ) and the chopped onion. Sautee with a pinch of sea salt until translucent.
  • Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves and red pepper flakes. Add the wild rice mix and mix well to combine. Allow it to toast together with the aromatics for a couple of minute.
  • Add in the chopped bell pepper and 1 cup of the cranberries. Pour in the vegetable stock or water, stir and taste for seasonings. Add more sea salt to your taste.
  • Bring the pilaf to a simmer, cover with a tight lid and cook on low flame for 50 minutes.
  • Turn off the flame but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.
  • Discard the bay leaves and the woody sprigs from the herbs. Use a fork and gently fluff up the rice.
  • Serve warm or cold garnished with the remaining cranberries and fresh herbs.

Nutrition Facts : Calories 368 kcal, Carbohydrate 75 g, Protein 10 g, Fat 3 g, Sodium 39 mg, Fiber 8 g, Sugar 21 g, ServingSize 1 serving

WILD-RICE PILAF WITH CRANBERRIES AND PECANS



Wild-Rice Pilaf with Cranberries and Pecans image

Wild rice marries with pecans and dried cranberries in an updated pilaf.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 shallot, finely chopped (1/4 cup)
1 cup wild rice
3 cups homemade or store-bought low-sodium chicken stock
1/2 cup pecans
1/4 cup dried cranberries
1/4 cup golden raisins, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.
  • While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
  • Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

CRANBERRY RICE PILAF



Cranberry Rice Pilaf image

Make and share this Cranberry Rice Pilaf recipe from Food.com.

Provided by Sydney Mike

Categories     < 30 Mins

Time 30m

Yield 5 serving(s)

Number Of Ingredients 13

3/4 cup celery, chopped
1/2 cup onion, chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup long grain rice, uncooked
2 1/2 cups chicken broth
1/2 cup fresh mushrooms, chopped
1/2 cup dried cranberries
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
1/4 teaspoon lemon pepper
2 tablespoons fresh parsley, minced
3 tablespoons pine nuts, toasted

Steps:

  • In a large saucepan, saute celery & onion in butter & oil until tender.
  • Add rice & cook & stir for 5 minutes or until lightly browned.
  • Add broth, mushrooms, cranberries, garlic powder, curry powder & lemon pepper.
  • Bring to a boil, reduce heat, cover & simmer for 20 minutes or until liquid is absorbed & rice is tender.
  • Remove from heat, stir in parsley & sprinkle with pine nuts before serving.

Nutrition Facts : Calories 269.8, Fat 11.8, SaturatedFat 3.8, Cholesterol 12.2, Sodium 398.4, Carbohydrate 34.6, Fiber 1.8, Sugar 2.1, Protein 6.4

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RICE PILAF RECIPES | ALLRECIPES
Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. Just adjust cooking time if using a different kind of rice or pan size. Garnish with green onions and serve with a runny poached egg on top if desired. By Chef John.
From allrecipes.com


CRANBERRY RICE PILAF RECIPE | CDKITCHEN.COM
Heat stock in saucepan over medium heat until boiling. Stir in rice, and bring to second boil. Reduce heat to low, cover and cook for 40 minutes, stirring occasionally. Meanwhile, drizzle lemon juice over diced apple, and set aside. Heat oil in medium-sized saucepan over medium-high heat for 1 minute. Add garlic, scallions and celery, and saute ...
From cdkitchen.com


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