Almond Cranberry Rice Pilaf

Almond Cranberry Rice Pilaf

  • Servings: 3
  • Total Time:

Delicious steamed rice is elevated with the crunch of sliced almonds and the tangy sweetness of cranberries in our Almond Cranberry Rice Pilaf recipe.


  • 1 cup Royal® Basmati Rice
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • ⅔ cups cranberries, dried
  • 2 cups chicken broth
  • ½ cup water
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • ⅓ cup parsley, chopped
  • ¼ cup sliced almonds, toasted


  1. Heat oil in a large skillet over medium heat. Cook onions until tender, about 4 minutes.
  2. Stir in cranberries and rice. Stir until rice becomes translucent, about 5 minutes.
  3. Pour chicken broth and water into skillet and season with salt and pepper. Bring to a boil.
  4. Cover rice and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 20 minutes.
  5. Remove skillet from heat and fold in parsley and almonds. Serve warm.