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Cranberry Rice Pilaf

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350
A flavorful and festive rice pilaf with cranberries, almonds, and aromatic herbs, perfect for holiday gatherings or special occasions.

Ingredients

Main

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

Instructions 

  • Toast orzo in a pan until browned, then cool.
  • Cook almonds until lightly browned, then cool and set aside.
  • Saute onions, celery, and garlic in butter and oil for 4 minutes.
  • Add rice, thyme, pepper, zest, cranberries, and toasted orzo; cook for 1 minute.
  • Pour in stock, orange juice, and parsley stems; bring to boil, then simmer covered for 15 minutes. Fluff and stir in parsley leaves and almonds before serving.

Notes

Use fresh herbs and quality cranberries for best flavor.
Calories: 350kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: cranberries, Pilaf, Rice