Cranberry Walnut Rice Pilaf
A festive and easy side dish featuring fluffy basmati rice, sweet dried cranberries, and crunchy toasted walnuts. Ready in just 20 minutes.
Equipment
- Medium Saucepan with Lid
- Skillet (for nuts)
- Chef's knife
Ingredients
- 1 cup Basmati or Jasmine Rice (uncooked)
- 2 cups Vegetable Broth
- 1/2 cup Dried Cranberries
- 1/2 cup Walnuts (roughly chopped)
- 1 small Onion (finely diced)
- 2 cloves Garlic (minced)
- 2 tbsp Butter or Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Fresh Parsley (chopped, for garnish)
Instructions
- Heat a dry skillet over medium heat. Add the chopped walnuts and toast for 2-3 minutes until fragrant. Remove from pan and set aside.
- Rinse the rice under cold water until the water runs clear. Drain well.
- In a medium saucepan, melt the butter over medium heat. Add the diced onion and cook for 5 minutes until soft. Add garlic and cook for 1 minute.
- Add the rinsed rice to the saucepan. Stir constantly for 2-3 minutes to toast the grains.
- Pour in the vegetable broth, salt, pepper, and dried cranberries. Bring to a boil.
- Reduce heat to low, cover with a tight lid, and simmer for 15 minutes.
- Remove from heat and let sit, covered, for 5-10 minutes.
- Remove lid, add the toasted walnuts, and fluff gently with a fork. Garnish with parsley and serve.
Notes
For an extra festive touch, try using half orange juice and half broth for the cooking liquid. This adds a lovely citrus aroma that pairs well with the cranberries.