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Brown Rice Pilaf with Almonds and CranberriesRecipe Card

Brown Rice Pilaf with Almonds and Cranberries
Recipe card - step by step recipe instructions

1Place a medium saucepan over medium-low heat. Add 1 tablespoon of butter followed by the almonds and cook, stirring frequently, until toasted and fragrant, about 6 minutes.
2Using a slotted spoon, remove the almonds and transfer to a plate, leaving as much butter behind as possible.
3Increase the heat to medium and add the brown rice and cook, toasting lightly for about 6 minutes.
4Add the chicken broth, salt, and pepper and bring to a boil over high heat. Reduce the heat to low, cover, and simmer the rice for 30 minutes.
5Stir in the cranberries, then simmer, covered, for 10 minutes more.
6Remove the rice from heat and allow to sit, covered, for 5 minutes.
7Stir in the reserved almonds and parsley, then serve.

Brown Rice Pilaf with Almonds and Cranberries
Recipe Card - ingredients

1 tablespoon butter
¼ cup sliced almonds
¾ cup brown rice
1¼ cup chicken broth
½ cup dried cranberries
2 tablespoons chopped fresh parsley
Salt and pepper to taste