Time: 45 min.
Complexity: easily
Servings: 6

Roasted almonds and dried cranberries add a festive touch to Valerie's pilaf.

Ingredients:

• 1.5 cups basmati rice or other long-grain white rice
• 1/2 cup dried cranberries
• 3 tbsp (45 g) unsalted butter
• 1/4 cup sliced ​​almonds
• 1/2 onion, finely chopped
• 1 cup chicken broth
• Coarse salt and ground black pepper
• 2 tbsp finely chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

basmati rice, long-grain rice, dried cranberries, parsley, almond

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Preparation:

Step 1
• Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the almonds and toast, stirring constantly, until golden and fragrant, about 3 minutes. Transfer to a small bowl.
Step 2
• Melt 2 tablespoons of the remaining butter in a saucepan and add the onion. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until coated, about 1 minute.
Step 3
• Add chicken broth, 1.5 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to high. Bring to a boil, then cover and reduce heat to low. Cook until all the liquid is absorbed, about 18 minutes.
Step 4
• Remove from heat and let stand, covered, for 5 minutes. Stir in half of the toasted almonds and parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.

Votes: 1

Author of the recipe - Valerie Bertinelli is an American actress.