Cranberries and almond pilaf
Elevate your meal with our Cranberries and Almond Pilaf! This flavorful dish combines basmati rice, crunchy almonds, sweet dried cranberries, and fresh spinach, all simmered in savory chicken gravy. Perfect as a side or a vegetarian main course.
- 20 Apr 2025
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 5 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 3.89g | 3% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 2.35g | 6% |
| Sugar 14g | 14% |
| Fat | |
| Fat 7g | 8% |
| Saturated 0.98g | 3% |
| Cholesterol 5.00mg | - |
| Vitamins | |
| Vitamin A 24ug | 3% |
| Choline 12mg | 2% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.16mg | 13% |
| Vitamin B3 1.44mg | 9% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 2.31mg | 3% |
| Vitamin E 2.59mg | 17% |
| Vitamin K 40ug | 32% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.15mg | 17% |
| Iron, Fe 1.12mg | 10% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 160mg | 5% |
| Selenium, Se 4.57ug | 8% |
| Sodium, Na 400mg | 27% |
| Zinc, Zn 0.61mg | 6% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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