Rice Pilaf with Cranberries and Almonds

Jasmine Rice Pilaf with Cranberries and Almonds "Middle Eastern Rice" recipe. If you're looking for the perfect rice for your Middle Eastern dishes, here's our quick Jasmine Rice Pilaf with Cranberries and Almonds recipe.

There are many versions of this dish, and how it's made can differ from one family to another. Our version is probably the simplest, healthiest, and most delicious. It requires just a few ingredients and less than 20 minutes. Give it a try!😉

How to Make Rice Pilaf 

Note: The full instructions are provided in the recipe card below.

Heat the extra virgin olive oil in a medium saucepan over medium-high heat. Add the onion and cook, often stirring, until deep golden brown, about 12 minutes.

Add the garlic, cinnamon, cayenne, and cumin to the pan. Cook, stirring, for 1 minute. Stir in the rice and chicken flavor bouillon. Add the hot water, scraping up any brown bits, and boil.

Reduce the heat to low, cover, and cook until the rice is tender and the water is absorbed, about 7 to 12 minutes. Turn off the heat, keep the lid on, and let the rice pilaf steam undisturbed for about 5 minutes-fluff with a fork. Stir in the cilantro, almond, and lemon juice, and serve. Enjoy our Rice Pilaf with Cranberries and Almonds!

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Recipe

Easy Rice Pilaf

by Camila Benitez

Jasmine Rice Pilaf with Cranberries and Almonds "Middle Eastern Rice" recipe. If you're looking for the perfect rice for your Middle Eastern dishes, here's our quick Jasmine Rice Pilaf with Cranberries and Almonds recipe. There are many versions of this dish, and the way it's made can be different from one family to another. Our version is probably the simplest, healthiest, and most delicious. It requires just a few ingredients and less than 20 minutes. Give it a try!😉

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Middle East

Servings 10

Calories 204 kcal

Equipment

• Measuring spoons
• Cutting board
• Chef's knife
• Large pot with lid
• Wooden Spoon
• Large liquid measuring cup
• Measuring cups
• Large skillet
• Rubber spatula
• large heatproof bowl

Ingredients

  

1x2x3x

• ▢ 2 cups Jasmine rice
• ▢ 3 tablespoons extra virgin olive oil , avocado oil, butter, canola oil, or vegetable oil
• ▢ 1 yellow onion , finely chopped
• ▢ 1 Teaspoon cumin
• ▢ ½ teaspoon ground turmeric
• ▢ ¼ teaspoon cinnamon
• ▢ 3 cloves garlic , minced
• ▢ 3-½ cups hot water
• ▢ 1 tablespoon knorr granulated chicken flavor bouillon
• ▢ 1 teaspoon ground cayenne pepper or ground black pepper
• ▢ ½ cup cranberries , currants, or raisins
• ▢ ¼ cup sliced or slivered almonds , toasted
• ▢ ¼ cup Cilantro , chopped

Instructions

 

• Heat the extra virgin olive oil in a medium saucepan over medium-high heat. Add the onion and cook, often stirring, until deep golden brown, about 12 minutes. Add the garlic, cinnamon, cayenne, and cumin to the pan. Cook, stirring, for 1 minute. Stir in the rice and chicken flavor bouillon. Add the hot water, scraping up any brown bits, and bring to a boil.
• Reduce the heat to low, cover, and cook until the rice is tender and the water is absorbed, about 7 to 12 minutes. Turn off the heat, keep the lid on, and allow the pilaf rice to steam undisturbed for about 5 minutes. Fluff with a fork. Stir in the cilantro, almond, and lemon juice and serve. Enjoy our Rice Pilaf with Cranberries and Almonds!

Notes

How to Store & Re-Heat

To store Rice Pilaf with Cranberries and Almonds, cool it to room temperature and refrigerate it in an airtight container for 3-4 days. When reheating, use either the microwave or stovetop method. For the microwave, place a portion in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between intervals until heated through. On the stovetop, add a bit of water to a pan, stir in the pilaf, and gently warm it while stirring to prevent sticking or burning. These steps ensure that you can enjoy your flavorful leftovers with ease.

Make-Ahead

To prepare this Rice Pilaf with Cranberries and Almonds in advance, follow the recipe to the point where you've cooked the rice and allowed it to steam. Once done, cool the pilaf to room temperature, then store it in an airtight container in the refrigerator. When you're ready to serve, reheat it on the stovetop or in the microwave; as previously mentioned, stir in the cilantro, slivered almonds, and lemon juice for a fresh finish. This make-ahead option saves time without compromising the dish's delicious flavors.

How to Freeze

To freeze, cool the pilaf, portion it into airtight containers or bags, and label it with the date. It can be frozen for up to three months. When needed, thaw in the refrigerator and reheat following the previous instructions. This makes for a convenient make-ahead option.

Nutrition

Nutrition Facts

Easy Rice Pilaf

Amount per Serving

Calories

204

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.001

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

0.1

mg

0

%

Sodium

 

124

mg

5

%

Potassium

 

106

mg

3

%

Carbohydrates

 

33

g

11

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

4

g

8

%

Vitamin A

 

116

IU

2

%

Vitamin C

 

2

mg

2

%

Calcium

 

30

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.