Cranberries and almond pilaf
Cranberries and almond pilaf combines toasted almonds, sweet-tart dried cranberries, and fragrant basmati rice, enhanced with sautéed spinach. This dish serves as a delightful side or light meal, offering a harmonious blend of flavors and textures.
Cook time 25 min
Prep time 5 min
Ingredients:
1/4 cup almonds2 cups chicken gravy
1 cup basmati rice
1/2 cup dried cranberries
1 cup spinach
Cranberries and almond pilaf is a delightful and nutritious dish that combines the nutty flavor of almonds with the sweet-tart taste of dried cranberries. Enhanced by the fragrant basmati rice and a hint of healthful greens from spinach, this pilaf is not only visually appealing but also packed with flavor. Perfect as a side dish or a light meal, it brings a sophisticated touch to any dining table.
Instructions:
- Begin by toasting the almonds to enhance their flavor. Place a small, dry skillet over medium heat.
- Add the 1/4 cup almonds and stir occasionally for about 5-7 minutes until they are golden brown and fragrant.
- Remove the almonds from the skillet and set them aside to cool. Once cooled, roughly chop them.
- In a large saucepan, bring the 2 cups of chicken gravy to a boil over medium-high heat.
- Rinse the 1 cup of basmati rice under cold water until the water runs clear.
- Add the rinsed rice to the boiling chicken gravy. Stir well.
- Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
- Once the rice is cooked, remove the saucepan from heat and let it sit covered for an additional 5 minutes.
- Fluff the rice with a fork to separate the grains.
- Gently fold the 1/2 cup of dried cranberries and the chopped toasted almonds into the rice.
- Roughly chop the 1 cup of spinach and fold it into the rice mixture. The residual heat from the rice will wilt the spinach slightly.
- Transfer the Cranberries and Almond Pilaf to a serving dish.
- Garnish with extra toasted almonds or cranberries if desired.
- This pilaf can be served as a side dish with your favorite protein or enjoyed on its own as a light, yet hearty meal.
Cranberries and almond pilaf is a versatile and wholesome dish that can be tailored to individual tastes. Whether enjoyed as a main course or a side dish, its blend of textures and flavors makes it a crowd-pleaser for any occasion. By following the included tips, you can elevate this simple recipe into a standout feature of your culinary repertoire.
Cranberries and almond pilaf FAQ:
Cook the basmati rice in the boiling chicken gravy for about 15 minutes, then let it sit covered for an additional 5 minutes before fluffing.
You can substitute chicken gravy with vegetable broth or a mushroom gravy for a vegetarian version, maintaining the same quantity (2 cups).
Store any leftover pilaf in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
If the rice is undercooked, you can add a little more liquid (chicken gravy or water) and continue cooking for a few more minutes until it's tender.
Fresh cranberries are much more tart and may not provide the desired sweetness. If using fresh, consider adding a bit of sugar to balance the flavors.
Tips:
- Toast the almonds before adding them to enhance their nutty flavor.
- Rinse the basmati rice under cold water to remove excess starch, ensuring fluffier cooked rice.
- Soak the dried cranberries in warm water for 10-15 minutes before cooking to plump them up.
- Use a fork to fluff the rice after cooking for a light and airy texture.
- Add the spinach towards the end of the cooking process to retain its vibrant green color and nutritional value.
- For extra flavor, you can sauté some onions and garlic before adding the rice and chicken gravy.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 3.89g
Carbohydrates 36g
Fiber 2.35g
Sugar 14g
Fat 7g
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