Cranberry and Almond Rice Pilaf


  • 1 tablespoon olive oil
  • 3/4 cup chopped onions
  • 1/2 cup dried cranberries
  • 1 1/2 cups uncooked jasmine rice
  • 3 cups low-sodium chicken broth
  • 1 teaspoon kosher salt, or to taste
  • ground black pepper to taste
  • 2 green onions, chopped (optional)
  • 3 tablespoons chopped fresh cilantro
  • 1/4 cup slivered almonds


Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.

Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.

Pour chicken broth into skillet and season with kosher salt and black pepper.

Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.

Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.