ALMOND RICE PILAF RECIPES

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ALMOND CRANBERRY RICE PILAF RECIPE | VALERIE BERTINELLI ...



Almond Cranberry Rice Pilaf Recipe | Valerie Bertinelli ... image

Provided by Valerie Bertinelli

Categories     side-dish

Total Time 45 minutes

Cook Time 30 minutes

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.

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