Rice Pilaf with Cranberries and Nuts
This fragrant rice is ultra fluffy, slightly sweet, and studded with chewy cranberries and walnuts. Gorgeous enough for your holiday table, yet easy enough for a busy weeknight. Plus, it's completely customizable (swap in cherries, use pistachios, etc.)!
Servings 6
Calories 344kcal
Ingredients
- 1/4 to 1/2 teaspoon saffron 1/2 teaspoon will impart more flavor
- 3 tablespoons ghee or butter, I used 4th and Heart
- 1 small yellow or red onion chopped
- 1/2 teaspoon turmeric
- 1 cup dried cranberries
- 1/2 teaspoon salt
- 1 1/2 cups basmati rice rinsed well and drained
- 3 cups chicken broth or vegetable broth
- 1/4 cup walnut pieces pecan pieces, slivered almonds, or shelled pistachios, toasted if desired
Instructions
- Place the saffron in a small bowl and add 2 tablespoons of hot water. Let stand for 5 minutes (to bloom).
- Melt the ghee in a large high-sided skillet (with a lid) over medium heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the turmeric and stir to coat.
- Add the cranberries and salt and cook for 30 seconds.
- Add the drained basmati rice and cook for 1 minute, stirring constantly. Add the saffron mixture and broth and bring to a simmer. Reduce the heat to low, cover and simmer for 20 minutes, until the liquid is absorbed and the rice is tender. Remove the pan from the heat and let stand, covered, for 5 minutes (do not stir).
- Fluff the rice with a fork and evenly distribute the ingredients. Season to taste with salt.
- Top with walnuts and serve.
Nutrition
Calories: 344kcal | Carbohydrates: 57g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 634mg | Potassium: 137mg | Fiber: 2g | Sugar: 16g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg