There’s something about the sweet-tart pop of cranberries combined with the crunchy almonds that just elevates this dish to a whole new level. The Cranberry Almond Rice Pilaf Recipe I’m sharing is buttery, fragrant, and perfect as both a festive side or a comforting weeknight treat.
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Why You'll Love This Recipe
From the very first time I made this, I knew it was a keeper. It’s easy to make but feels special enough for guests and holidays. Plus, it’s one of those dishes that tastes as good reheated as fresh, which means it’s just as helpful on busy days.
- Savory and Sweet Harmony: The tart cranberries paired with buttery almonds create a flavor combo that’s truly irresistible.
- Easy Prep: You can whip it together quickly, using pantry staples and minimal hands-on time.
- Versatile Side Dish: It pairs beautifully with turkey, chicken, or even grilled veggies, making it super flexible.
- Beautiful Presentation: The sprinkle of green onions and golden almonds adds color and texture that impresses every time.
Ingredients & Why They Work
The ingredients here are simple, but each one is important to balance texture and flavor. I always recommend using good-quality chicken stock and fresh green onions for the best taste.
- Slivered almonds: Toasting these enhances their nuttiness and adds that satisfying crunch.
- Butter: It gives the rice a rich, silky texture that holds the flavors together beautifully.
- Converted white rice: This rice cooks up fluffy without being sticky, perfect for pilaf.
- Green onions: They add freshness and mild onion flavor without overpowering the dish.
- Chicken stock: Give your rice extra depth by using stock instead of just water.
- Water: Mixed with stock to balance flavor and prevent overpowering the rice.
- Dried cranberries: Their natural sweetness and tang brighten the dish and add chewiness.
Make It Your Way
Personally, I love playing around with this pilaf—sometimes I swap out the almonds for pecans or add a pinch of cinnamon or nutmeg for a cozy twist. You can totally make this recipe your own by swapping ingredients based on what you have.
- Nut-free variation: Try toasted pumpkin seeds instead of almonds for a nut-free version I tested for friends with allergies—they loved it!
- Herb boost: Adding fresh thyme or parsley after cooking gives it an aromatic lift that’s fantastic for spring dinners.
- Sweetness tweak: If you want it less sweet, reduce the cranberries and toss in some diced sautéed mushrooms for an earthier feel.
Step-by-Step: How I Make Cranberry Almond Rice Pilaf Recipe
Step 1: Toast the Almonds to Perfection
Grab a dry skillet and set it over medium heat. Add the slivered almonds and stir frequently—this part only takes a few minutes, but keep an eye on them so they don’t burn. When they turn a lovely golden brown and fill your kitchen with that nutty aroma, remove them from the skillet and set aside. This step makes all the difference in flavor and crunch!
Step 2: Sauté the Rice and Onions
Using the same skillet (no need to dirty another!), melt the butter over low heat. Add the rice and sliced green onions, and cook gently, stirring often. You’re looking for the rice to become lightly toasted and a little golden—not browned but just warming through with a bit of fragrance from the onions. It usually takes about 5–7 minutes. This step builds the base flavor for your pilaf.
Step 3: Simmer the Rice
Pour in the chicken stock and water, then crank the heat to high so it reaches a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer gently for 15 minutes. Check occasionally but don’t stir too much or the rice might turn mushy. You want it tender but fluffy, absorbing all that wonderful liquid.
Step 4: Add The Finishing Touches
Stir in those toasted almonds and sweet dried cranberries, cover again, and cook for another 5 minutes. This allows the flavors to meld, and your rice will soak up any last bit of liquid. When done, fluff the pilaf gently with a fork, sprinkle the reserved green onion tops on top for a vibrant finish, and serve hot.
Top Tip
I’ve found that to nail the perfect texture, it’s crucial not to rush the toasting and browning steps. Those little bits of caramelized flavor from the almonds and rice toast set this pilaf apart from plain rice. Also, do resist the urge to stir the rice too often when it’s simmering—that can turn it mushy.
- Toast Almonds Just Right: Watch closely—the difference between toasted and burnt is seconds.
- Low and Slow Onion & Rice Sauté: Cooking gently allows flavors to develop without overcooking.
- Simmer Without Peeking: Lifting the lid too often lets steam escape; keep it covered for fluffy rice.
- Use Fresh Green Onion Tops: They add a fresh, bright garnish that makes the dish pop visually and flavor-wise.
How to Serve Cranberry Almond Rice Pilaf Recipe
Garnishes
I always top mine with a sprinkle of those reserved green onion tops—they add a fresh, slightly peppery bite and make the dish look inviting. Sometimes, I’ll add a scattering of fresh parsley or even a little lemon zest for a zingy brightness if I’m feeling fancy.
Side Dishes
This cranberry almond rice pilaf pairs so well with roasted turkey or chicken, which is why it’s my go-to for holiday dinners. I also love serving it alongside roasted Brussels sprouts or sautéed green beans—those earthy vegetables balance the sweetness perfectly.
Creative Ways to Present
For special occasions, I’ve served this pilaf in hollowed-out mini pumpkins or acorn squash halves—it makes for such a charming and festive presentation. You could also spoon it into butter lettuce cups for a pretty, bite-sized appetizer at your next party.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it keeps really well for up to 4 days. It’s great for lunches or as a quick side for dinner the next day.
Freezing
Freezing works fine too—I portion it out into freezer-safe containers. When you’re ready, let it thaw overnight in the fridge, then reheat gently on the stove with a splash of water or stock to keep it moist.
Reheating
To reheat, I cover the pilaf in a pan and warm it over low heat, stirring occasionally and adding a bit more liquid if it seems dry. This way, the rice stays fluffy and the almonds keep their crunch.
Frequently Asked Questions:
Absolutely! Swap out the butter for a plant-based margarine or olive oil, and use vegetable broth instead of chicken stock. You’ll still get plenty of flavor and great texture.
You can use regular white long-grain rice, but keep in mind it might be a bit stickier than converted rice. Adjust the liquid and simmering time accordingly—usually a little less broth and a check a few minutes earlier helps.
Yes! You can prepare the pilaf a day in advance. Store it in the refrigerator and gently reheat before serving. Freshly toasted almonds added just before serving keep that crunch intact.
Simply reduce the amount of dried cranberries or substitute with less sweet dried fruit such as chopped dried apricots or even some toasted nuts without any fruit.
Final Thoughts
This Cranberry Almond Rice Pilaf Recipe has become a staple in my kitchen because it manages to be elegant but easy, sweet yet savory, and so satisfying. It’s one of those recipes I always recommend when someone wants a reliable, beautiful side dish that won’t stress you out. Give it a try—I think you’ll find it’s just as comforting and crowd-pleasing as I do.
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Cranberry Almond Rice Pilaf Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This buttery rice pilaf combines tender converted white rice with sweet dried cranberries and toasted slivered almonds for a flavorful and festive side dish. It's quick to prepare and perfect for holidays or a simple weeknight meal.
Ingredients
Dry Ingredients
- 1 cup converted white rice
- ½ cup dried cranberries
- ¼ cup slivered almonds
Produce
- ¼ cup green onions, sliced (reserve some tops for garnish)
Liquids and Fats
- 2 tablespoons butter
- ¾ cup chicken stock
- ¾ cup water
Instructions
- Toast Almonds: Add the slivered almonds to a skillet over medium heat and cook until they are lightly browned and toasted, stirring frequently to avoid burning. Remove the almonds from the skillet and set aside.
- Sauté Rice and Onions: In the same skillet, melt the butter over low heat. Add the converted white rice and sliced green onions, and cook until the rice becomes lightly browned, stirring occasionally to toast evenly.
- Cook Rice: Pour in the water and chicken stock, then increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer gently for 15 minutes, stirring occasionally to prevent sticking.
- Add Almonds and Cranberries: Stir in the toasted almonds and dried cranberries, then continue to cook for another 5 minutes or until the liquid is fully absorbed and the rice is tender.
- Garnish and Serve: Remove from heat, garnish with reserved green onion tops, and serve the pilaf hot as a delicious side dish.
Notes
- This pilaf is perfect for holiday meals but is quick and easy enough for busy weeknights.
- To make it vegetarian, substitute chicken stock with vegetable stock.
- For a nuttier flavor, you can lightly toast the almonds in a dry pan before adding the butter and rice.
- Rinsing the rice before cooking is optional but can help reduce excess starch and keep the pilaf fluffy.
- If you prefer a less sweet pilaf, reduce the amount of dried cranberries slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 145 kcal
- Sugar: 10 g
- Sodium: 76 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 11 mg
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