Cranberry Rice Pilaf

By Faith Gorsky of An Edible Mosaic

This Cranberry Rice Pilaf is deliciously aromatic with fragrant basmati rice, toasted almonds, savory onion, and sweet/tart cranberries. It’s the perfect side dish for just about anything!

The word pilaf refers to a dish of rice or other grain that’s cooked in a liquid such as stock or broth. It’s commonly flavored with aromatics like onion, herbs, and spices. Dried fruit and/or toasted nuts are also frequently added.

Rice pilaf is a special dish that doesn’t have to be saved for special occasions. With sweet/tart bursts of cranberry, nutty aroma and crunch, and complexity from aromatic spices, this gorgeous Cranberry Rice Pilaf is the perfect autumnal, winter, or holiday side dish.

If you’ve never made rice from scratch before, don’t be intimidated. This method is so easy, after you make it once it’ll go into your regular rotation! And thanks to a couple of simple tricks, this recipe is completely foolproof.

You’ll be left with a perfect pot of pilaf every single time.

Tips for Making Rice Pilaf

Use basmati rice. The beautifully long grains of basmati rice are perfect for making pilaf. And not to mention, basmati is very fragrant with a nutty, slightly floral aroma which makes pilafs truly special.
Soak the rice before cooking. This removes some of the starch and does three things: 1) helps the rice grains cook up to their full length, 2) reduces the cooking time a bit, 3) makes it so you can add a little bit less cooking liquid.
Toast the rice. This enhances the nutty flavor and aroma even more and coats each grain with oil to help prevent soggy or mushy rice.
Avoid opening the pot while the rice cooks. This lets the rice steam perfectly. Only open the pot briefly if you need to add more cooking liquid.

Variations on This Cranberry Rice Pilaf Recipe

Get fruity. Instead of dried cranberries, use another type of dried fruit, such as raisins or currants.
Go nuts. Swap out the almonds for pine nuts, pistachios, pecans, or whatever your favorite type of nut is.
Add beans. Stir in a can of rinsed and drained white beans along with the vegetable broth.

Yields 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

1 cup basmati rice
3 tablespoons sweetened dried cranberries
2 tablespoons vegetable oil
2 tablespoons sliced almonds
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cinnamon stick
5 pods cardamom, cracked open
1 3/4 cups vegetable broth, simmering
1 tablespoons parsley, minced (for garnish)

Soak the rice in cool water for 15 to 20 minutes. Strain it through a fine mesh sieve under cool running water. Drain well.

Soak the cranberries in boiling water for 3 minutes. Drain.

Add the oil to a medium nonstick saucepan over medium heat. Stir in the almonds and cook until they’re toasted and golden, about 1 to 2 minutes, stirring constantly. Transfer them to a paper towel-lined plate and set aside.

To the same saucepan, add the onion and cook until softened, but not browned, about 3 minutes, stirring occasionally.

Stir the drained rice into the saucepan with the onion. Turn the heat up to high and cook until the rice starts to smell nutty, about 2 to 3 minutes, stirring occasionally.

Stir in the salt, black pepper, cinnamon stick, cardamom, vegetable broth, and drained cranberries. Cover the saucepan, turn the heat down to very low, and cook until the rice is tender, about 15 to 20 minutes. (If the pan looks like it need more liquid, you can add a splash of vegetable broth or water.)

Once the rice is tender, remove it from the heat and let it sit with the lid on for 10 minutes before fluffing it with a fork.

Once fluffed, transfer the rice to a serving platter. Sprinkle the toasted almonds and parsley on top. Serve.

NOTES

If desired, you can swap out the almonds for pine nuts, pistachios, pecans, or whatever your favorite type of nut is.