Cranberry and Almond Rice Pilaf
Ingredients Needed
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1 tablespoon olive oil
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¾ cup chopped onions
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1 ½ cups uncooked jasmine rice
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½ cup dried cranberries
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3 cups low-sodium chicken broth
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1 teaspoon kosher salt, or to taste
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ground black pepper to taste
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2 green onions, chopped (Optional)
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¼ cup slivered almonds
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3 tablespoons chopped fresh cilantro
Instructions
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Heat olive oil in a large pan or Dutch oven over medium heat. Sauté the onions in the hot oil until softened and translucent, about 5 minutes. Add rice and cranberries, stirring until the rice is lightly toasted and coated with oil, about 5 minutes.
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Pour in the chicken broth and season with kosher salt and black pepper. Bring to a boil, then cover and reduce the heat to low. Let it simmer until the rice is cooked and the liquid has been absorbed, about 22 minutes.
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Remove the pan from heat. Stir in the green onions, almonds, and cilantro. Taste and adjust the seasoning as needed.
Nutritional Information (per serving)
| 213 | Calories |
| 4g | Fat |
| 39g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 213 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 3% |
| Cholesterol 2mg | 1% |
| Sodium 285mg | 12% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 2g | 6% |
| Total Sugars 6g | |
| Protein 5g | 10% |
| Vitamin C 2mg | 2% |
| Calcium 27mg | 2% |
| Iron 2mg | 9% |
| Potassium 102mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5