How to Make Rice Pilaf Almond and Cranberry

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Frozen peas are often less expensive and convenient.

Rinse 200 g of basmati rice under cold water until the water runs clear.

If you have time, soak the rice for about 15 minutes and then drain.

Peel and dice one small onion and roughly chop one clove of garlic.

Heat a dry pan and add 25 g of chopped almonds; toast until golden and fragrant, then remove from the pan and set aside.

In the same pot, add 15 g of butter, ghee, or olive oil; once hot, add half a teaspoon of cumin seeds, a small cinnamon stick, and a couple of cardamom pods.

Let the spices sizzle for about 30 seconds to release their aroma.

Add the diced onion and finely chopped garlic; cook for 3 to 4 minutes until golden and soft.

Stir in the drained rice to coat it in the butter and spices; toast for a few minutes until lightly golden.

Pour in 420 ml of vegetable or chicken stock and add 25 g of dried cranberries.

Add a pinch of turmeric and season with a pinch of salt and black pepper.

Bring everything to a boil, then reduce the heat to low and cover with a tight lid; let it cook gently for 15 minutes without stirring.

After 15 minutes, turn off the heat but keep the lid on; let it sit for another 5 to 10 minutes to finish steaming.

Fluff the rice with a fork and stir through a good handful of chopped parsley.

Pile the rice onto a plate and finish with the toasted almonds and some fresh mint leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens