Q1: Why did my rice pilaf come out mushy or sticky?

The most common culprit is not rinsing your rice before you cook it. Rinsing away the excess surface starch is the foolproof key to perfectly separate and fluffy grains. It can also be caused by using too much liquid or by stirring the rice while it is simmering.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! This is an ideal make-ahead side dish. You can prepare the entire recipe (without the final garnish) up to two days in advance and then simply reheat it in the microwave or on the stovetop with a splash of water or broth. Stir in the fresh parsley and almonds just before serving.

Q3: Can I make this vegetarian or vegan?

Yes! To make this recipe completely vegetarian and vegan, simply substitute the chicken broth with an equal amount of a high-quality, flavorful vegetable broth, and substitute the butter with a vegan butter substitute or a good-quality olive oil.

Q4: Can I use a different kind of rice?

You can, but you may need to adjust your liquid ratios and cooking times. If you use a standard long-grain white rice, the texture will be slightly softer. If you use a brown rice, you will need to increase the liquid by about 1/2 cup and increase the simmering time to about 40-45 minutes.

Q5: Can I use different nuts or dried fruit?

Of course! This recipe is a wonderful template. It would also be fantastic with toasted pecans or walnuts, and with other sweet-tart dried fruits like chopped dried apricots or golden raisins.

Holiday Rice Pilaf (with Cranberries & Almonds!)

A classic and flavorful recipe for an Almond Cranberry Rice Pilaf, a perfect side dish for a holiday meal. This one-pot dish features long-grain basmati rice toasted in butter with sautéed onions and studded with sweet, dried cranberries. The pilaf is simmered in chicken broth until tender and fluffy. The dish is finished with a nutty crunch from toasted almonds and a sprinkle of fresh parsley for a touch of freshness.

Author: Grace

Ingredients

3 tablespoons unsalted butter, divided
1/4 cup sliced almonds with skins
1/2 onion, finely chopped
1 1/2 cups basmati rice or other long-grain white rice
1/2 cup dried cranberries
1 cup chicken broth (or vegetable broth)
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley

Instructions

Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, for about 3 minutes until golden and fragrant. Transfer the toasted almonds to a small bowl and set aside.
Melt the remaining 2 tablespoons of butter in the same saucepan. Add the onions and cook, stirring occasionally, for about 5 minutes until softened.
Add the uncooked rice and the dried cranberries to the saucepan. Cook, stirring, for about 1 minute until the rice is well coated.
Add the chicken broth, 1 1/2 cups of water, 1/2 teaspoon of salt, and pepper to taste. Increase the heat to medium-high and bring the liquid to a boil.
Once boiling, cover the saucepan and reduce the heat to low. Cook for about 18 minutes, until all the liquid has been absorbed.
Remove the pot from the heat and let it stand, covered, for 5 minutes.
Stir in half of the reserved toasted almonds and the chopped parsley. Season with more salt and pepper to taste.
Garnish with the remaining toasted almonds before serving.

Notes

This is a classic one-pot side dish, making for very easy cleanup.
Toasting the almonds in butter is a key step that brings out their nutty flavor and adds a delicious crunch.
The cooking method is a pilaf, where the rice is toasted in fat before adding liquid. This helps to keep the grains separate and adds flavor.
For a vegetarian version of this dish, simply substitute the chicken broth with vegetable broth.

Find it online: https://www.eatswithsoul.com/holiday-rice-pilaf/