Brown Rice Pilaf with Almonds and Cranberries
Cuisine: American
Recipe type: Sides
Serves: 4

Prep time: 
Cook time: 
Total time: 

  • 1 tablespoon butter
  • ¼ cup sliced almonds
  • ¾ cup brown rice
  • 1¼ cup chicken broth
  • ½ cup dried cranberries
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

  1. Place a medium saucepan over medium-low heat. Add 1 tablespoon of butter followed by the almonds and cook, stirring frequently, until toasted and fragrant, about 6 minutes.
  2. Using a slotted spoon, remove the almonds and transfer to a plate, leaving as much butter behind as possible.
  3. Increase the heat to medium and add the brown rice and cook, toasting lightly for about 6 minutes.
  4. Add the chicken broth, salt, and pepper and bring to a boil over high heat. Reduce the heat to low, cover, and simmer the rice for 30 minutes.
  5. Stir in the cranberries, then simmer, covered, for 10 minutes more.
  6. Remove the rice from heat and allow to sit, covered, for 5 minutes.
  7. Stir in the reserved almonds and parsley, then serve.Brown Rice Pilaf with Almonds and Cranberries


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