Description
This Festive Holiday Rice Pilaf transforms ordinary rice into an aromatic, golden side dish studded with sweet cranberries, apricots, and toasted almonds. Perfect for holiday gatherings, weeknight dinners, or any occasion that calls for something special. The secret? Toasting the rice in butter before simmering creates irresistible nutty depth.
Ingredients
2 cups basmati or long-grain white rice, rinsed and drained
3 tablespoons unsalted butter
1 medium onion, finely diced
3 cloves garlic, minced
3 1/2 cups low-sodium chicken or vegetable broth, heated
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dried cranberries
1/2 cup dried apricots, chopped
1/2 cup slivered almonds, toasted
1/4 cup fresh parsley, chopped
2 tablespoons fresh thyme leaves
1 bay leaf
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (optional)
Zest of 1 orange
Instructions
1. Rinse rice under cold water in a fine-mesh strainer for 2-3 minutes until water runs clear. Drain completely.
2. Toast almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Set aside.
3. Heat broth in a separate pot or microwave until simmering. Keep warm.
4. In a large, heavy-bottomed pot or Dutch oven, melt butter over medium heat.
5. Add diced onion and sauté for 4-5 minutes until softened and translucent.
6. Stir in minced garlic, cinnamon, and cardamom. Cook for 30 seconds until fragrant.
7. Add rinsed rice to the pot and stir continuously for 2-3 minutes, coating every grain with butter until some grains turn slightly golden.
8. Pour in hot broth, salt, pepper, cranberries, apricots, bay leaf, and thyme. Stir once, then bring to a boil over high heat.
9. Once boiling, immediately reduce heat to the lowest setting. Cover with a tight-fitting lid and cook for exactly 15 minutes without lifting the lid.
10. Remove pot from heat but keep covered. Let rest for 10 minutes undisturbed.
11. Remove and discard bay leaf. Add orange zest, toasted almonds, and fresh parsley.
12. Using a fork, gently fluff rice from the bottom up, incorporating all additions.
13. Taste and adjust seasoning if needed. Serve immediately or keep covered and warm for up to 30 minutes.
Notes
For extra fluffy results, soak rinsed rice in cold water for 15-30 minutes before cooking, then drain thoroughly.
You can substitute brown basmati (increase cooking time to 45 minutes and add 1/4 cup extra broth).
Make ahead: Prepare up to 2 days in advance and refrigerate. Reheat covered at 300°F for 20-25 minutes with 1/4 cup added broth.
Freezer-friendly: Store in airtight bags for up to 3 months. Thaw overnight in refrigerator before reheating.
Variation ideas: Swap dried fruits for golden raisins or dried cherries. Use cashews or pecans instead of almonds. Add 1/2 cup frozen peas in the last 5 minutes for extra color.
For Mediterranean version: Use olive oil, add sun-dried tomatoes, pine nuts, and feta cheese, finish with lemon juice.
- Prep Time: 15
- Cook Time: 20
- Category: Side Dish
- Method: Stovetop
- Cuisine: American, Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 8g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: festive holiday rice pilaf, rice pilaf recipe, holiday side dish, cranberry rice, basmati pilaf, easy rice pilaf