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
BROWN RICE WITH CRANBERRIES AND ALMONDS
I'm always looking to switch things up during the holiday season. This brown rice with cranberries and almonds dish is just the ticket. It is on the lighter side and uses ingredients I always have on hand. —Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large saucepan, bring broth to a simmer; reduce heat to low and keep hot. In a large skillet, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add rice, bulgur and almonds; cook and stir until rice is lightly browned and has a nutty aroma, 2-3 minutes., Transfer to a greased 13x9-in. baking dish. Stir in cranberries, 1/2 cup parsley, green onions, salt and pepper. Stir in hot broth. Bake, covered, 45 minutes. Uncover and continue to cook until liquid is absorbed and rice is tender, 30-35 minutes longer. Remove from oven and fluff with a fork. Cover; let stand 5-10 minutes. Sprinkle with remaining parsley before serving.
Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 658mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
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
SEARED STEAKS WITH BOURBON-THYME PAN SAUCE, RICE PILAF WITH CRANBERRIES AND ALMONDS
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the oil in large skillet. Season steaks with salt, pepper and thyme and add to hot pan. Sear 2 minutes per side, until golden brown. Add bourbon and cook 1 minute. Add 1/2 cup of the beef broth and bring to a simmer. Cook 2 minutes, until cooked to medium. Remove steaks from pan and transfer 4 of them to a serving platter. Reserve 4 steaks for another meal.
- Dissolve cornstarch in remaining beef broth and add to pan. Simmer 1 minute, until sauce thickens. Spoon sauce over steaks before serving.
- 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.
ALMOND CRANBERRY RICE PILAF
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
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.
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 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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