Easy Rice Pilaf

Name: Easy Rice Pilaf
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 serving
Ingredients: 2 cups jasmine rice; 3 tablespoons extra virgin olive oil; 1 yellow onion; 1 Teaspoon cumin; ½ teaspoon ground turmeric; ¼ teaspoon cinnamon; 3 cloves garlic; 3-½ cups hot water; 1 tablespoon knorr granulated chicken flavor bouillon; 1 teaspoon ground cayenne pepper or ground black pepper; ½ cup cranberries; ¼ cup sliced or slivered almonds; ¼ cup cilantro

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
10
Calories
204 kcal
Course
Side Dish
Cuisine
Middle Eastern

Easy Rice Pilaf

Deacon Moody

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Jasmine Rice Pilaf with Cranberries and Almonds "Middle Eastern Rice" recipe. If you're looking for the perfect rice for your Middle Eastern dishes, here's our quick Jasmine Rice Pilaf with Cranberries and Almonds recipe. There are many versions of this dish, and the way it’s made can be different from one family to another. Our version is probably the simplest, healthiest, and most delicious. It requires just a few ingredients and less than 20 minutes. Give it a try!😉

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Ingredients

Servings

2 cups jasmine rice
3 tablespoons extra virgin olive oil , avocado oil, butter, canola oil, or vegetable oil
1 yellow onion , finely chopped
1 Teaspoon cumin
½ teaspoon ground turmeric
¼ teaspoon cinnamon
3 cloves garlic , minced
3-½ cups hot water
1 tablespoon knorr granulated chicken flavor bouillon
1 teaspoon ground cayenne pepper or ground black pepper
½ cup cranberries , currants, or raisins
¼ cup sliced or slivered almonds , toasted
¼ cup cilantro , chopped

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Instructions

Heat the extra virgin olive oil in a medium saucepan over medium-high heat. Add the onion and cook, often stirring, until deep golden brown, about 12 minutes. Add the garlic, cinnamon, cayenne, and cumin to the pan. Cook, stirring, for 1 minute. Stir in the rice and chicken flavor bouillon. Add the hot water, scraping up any brown bits, and bring to a boil.
Reduce the heat to low, cover, and cook until the rice is tender and the water is absorbed, about 7 to 12 minutes. Turn off the heat, keep the lid on, and allow the pilaf rice to steam undisturbed for about 5 minutes. Fluff with a fork. Stir in the cilantro, almond, and lemon juice and serve. Enjoy our Rice Pilaf with Cranberries and Almonds!

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store Rice Pilaf with Cranberries and Almonds, cool it to room temperature and refrigerate it in an airtight container for 3-4 days. When reheating, use either the microwave or stovetop method. For the microwave, place a portion in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between intervals until heated through. On the stovetop, add a bit of water to a pan, stir in the pilaf, and gently warm it while stirring to prevent sticking or burning. These steps ensure that you can enjoy your flavorful leftovers with ease.
To store Rice Pilaf with Cranberries and Almonds, cool it to room temperature and refrigerate it in an airtight container for 3-4 days. When reheating, use either the microwave or stovetop method. For the microwave, place a portion in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between intervals until heated through. On the stovetop, add a bit of water to a pan, stir in the pilaf, and gently warm it while stirring to prevent sticking or burning. These steps ensure that you can enjoy your flavorful leftovers with ease.
Make-Ahead
Make-Ahead
To prepare this Rice Pilaf with Cranberries and Almonds in advance, follow the recipe to the point where you've cooked the rice and allowed it to steam. Once done, cool the pilaf to room temperature, then store it in an airtight container in the refrigerator. When you're ready to serve, reheat it on the stovetop or in the microwave; as previously mentioned, stir in the cilantro, slivered almonds, and lemon juice for a fresh finish. This make-ahead option saves time without compromising the dish's delicious flavors.
To prepare this Rice Pilaf with Cranberries and Almonds in advance, follow the recipe to the point where you've cooked the rice and allowed it to steam. Once done, cool the pilaf to room temperature, then store it in an airtight container in the refrigerator. When you're ready to serve, reheat it on the stovetop or in the microwave; as previously mentioned, stir in the cilantro, slivered almonds, and lemon juice for a fresh finish. This make-ahead option saves time without compromising the dish's delicious flavors.
How to Freeze
How to Freeze
To freeze, cool the pilaf, portion it into airtight containers or bags, and label it with the date. It can be frozen for up to three months. When needed, thaw in the refrigerator and reheat following the previous instructions. This makes for a convenient make-ahead option.
To freeze, cool the pilaf, portion it into airtight containers or bags, and label it with the date. It can be frozen for up to three months. When needed, thaw in the refrigerator and reheat following the previous instructions. This makes for a convenient make-ahead option.