Description
Rice Pilaf with Cranberries and Pecans is a vibrant side dish that combines fluffy rice, sweet cranberries, and crunchy pecans, creating a delightful balance of flavors. This easy-to-make recipe brings warmth to any table, making it perfect for family gatherings or cozy dinners. With a medley of textures and colors, it’s not just a side; it’s an experience that will impress your guests and satisfy your cravings.
Ingredients
Scale
- 1 cup long-grain rice
- 2 cups low-sodium vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans (roughly chopped)
- 1 small onion (finely chopped)
- 2 tbsp unsalted butter
- 2 cloves garlic (minced)
- 1/4 cup fresh parsley (chopped)
Instructions
- Melt butter in a large skillet over medium heat. Sauté onions and garlic until translucent.
- Add rice and toast for 2 minutes until slightly golden.
- Pour in vegetable broth, bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes until rice absorbs the liquid.
- Gently fold in cranberries and pecans using a fork to keep the rice fluffy.
- Remove from heat, sprinkle with parsley, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg