I’ve been making this cranberry rice dish for years. It’s different from typical rice pilaf dishes in that the cranberries add the sweetness and tartness you don’t expect in a savory dish. Oh, and it’s super hard to fumble.
Ingredients
- 1 tablespoon olive oil
- ¾ cup chopped onions
- 1 ½ cups uncooked jasmine rice
- ½ cup dried cranberries
- 3 cups low-sodium chicken broth
- 1 teaspoon kosher salt, or to taste
- ground black pepper to taste
- 2 green onions, chopped (Optional)
- ¼ cup slivered almonds
- 3 tablespoons chopped fresh cilantro
Directions
Step 1
Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onions in hot oil until tender and translucent, about 5 minutes. Stir in rice and cranberries until rice is coated with oil and lightly toasted, about 5 minutes.
Step 2
Pour in chicken broth; season with kosher salt and black pepper. Bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 22 minutes.
Step 3
Remove the skillet from heat; stir in green onions, almonds, and cilantro. Adjust seasoning if needed.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 213 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat1g | 3% |
Cholesterol2mg | 1% |
Sodium285mg | 12% |
Total Carbohydrate39g | 14% |
Dietary Fiber2g | 6% |
Total Sugars6g | |
Protein5g | |
Vitamin C2mg | 11% |
Calcium27mg | 2% |
Iron2mg | 9% |
Potassium102mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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