Description
This flavorful Rice Pilaf with Cranberries is a quick and easy side dish perfect for any meal. Featuring tender white rice sautéed with onions and chicken bouillon, then simmered to perfection and finished with fresh parsley and sweet dried cranberries, it offers a delightful balance of savory and sweet in every bite.
Ingredients
Scale
Ingredients
- 2 tablespoons butter
- ½ white or yellow onion, diced
- 1 cup white rice
- 1 bay leaf
- 1 teaspoon Better Than Bouillon chicken base
- 1½ cups water
- ¼ cup chopped parsley
- â…“ cup dried cranberries
Instructions
- Sauté the onion: In a small pot with a lid, melt butter over medium-high heat. Add the diced onion and sauté for 1-2 minutes until softened and fragrant.
- Toast the rice: Add the white rice, bay leaf, and chicken bouillon base to the sautéed onions. Continue cooking and stirring for 2-3 minutes to spread the chicken base evenly and lightly toast the rice for enhanced flavor.
- Simmer the rice: Pour in 1½ cups of water and cover the pot. Bring to a boil, then reduce heat to low to maintain a gentle simmer. Cook covered for 10 minutes until the rice is tender and the water is absorbed.
- Finish and serve: Remove the pot from heat and discard the bay leaf. Gently stir in the dried cranberries and chopped parsley. Serve the pilaf immediately for best flavor and texture.
Notes
- Make sure to stir the rice gently after cooking to avoid breaking the grains.
- For a vegetarian version, substitute the chicken base with vegetable bouillon.
- You can use brown rice but increase cook time and water accordingly.
- Adding toasted slivered almonds provides a nice crunch if desired.
