Ingredients and Weight:
- Basmati rice: 2 cups (400g)
- Chicken broth: 4 cups (960ml)
- Olive oil: 1/4 cup (60ml)
- Onion, chopped: 1 (150g)
- Garlic, minced: 2 cloves (6g)
- Carrots, diced: 1 cup (150g)
- Celery, diced: 1 cup (150g)
- Dried cranberries: 1/2 cup (75g)
- Almonds, sliced: 1/2 cup (75g)
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large saucepan or skillet, heat olive oil over medium heat.
- Add onion and garlic and sauté until softened, about 5 minutes.
- Add carrots and celery and cook until tender-crisp, about 5 minutes more.
- Stir in rice, cranberries, and almonds.
- Pour in chicken broth and season with salt and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
- Fluff the pilaf with a fork before serving.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 40g
- Protein: 15g
- Fiber: 5g
Dish Characteristics:
- Savory and aromatic rice dish with a hint of sweetness from cranberries.
- Almonds add a nutty crunch and texture.
- Perfect for a weeknight meal or as a side dish to grilled meats or fish.
User Comments:
- "Delicious and easy to make. The cranberries give it a unique flavor."
- "This is my go-to pilaf recipe. It's always a crowd-pleaser."
- "I love the combination of flavors and textures in this dish."
- "I added some chopped parsley for extra color and freshness."
- "This is the perfect side dish for a special occasion meal."
Special Precautions and Tips:
- Rinse the rice before cooking to remove any starch.
- Use a good quality chicken broth for the best flavor.
- Add your favorite vegetables or spices to customize the dish.
- Serve the pilaf warm with a dollop of sour cream or yogurt.
