Description
This irresistible holiday rice pilaf is a flavorful and festive side dish made with basmati rice, orzo pasta, aromatic vegetables, dried cranberries, and nuts—perfect for complementing any holiday feast.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 cup orzo pasta
- 1 cup basmati rice, rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 1/4 cups chicken broth (or vegetable broth for vegetarian option)
- 1/3 cup dried cranberries
- 1/4 cup slivered almonds (or chopped pecans)
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- In a large saucepan, heat olive oil and butter over medium heat.
- Add orzo and cook, stirring frequently, until golden brown, about 3-5 minutes.
- Add chopped onion and sauté until soft and translucent, about 3 minutes.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in the rinsed basmati rice and toast for 1-2 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-18 minutes, or until liquid is absorbed and rice is tender.
- Remove from heat and let sit, covered, for 5 minutes.
- Fluff the rice with a fork and stir in dried cranberries and slivered almonds.
- Season with salt and pepper to taste and garnish with chopped parsley, if desired.
Notes
- Use vegetable broth instead of chicken broth for a vegetarian version.
- You can substitute pecans or walnuts for almonds.
- Make ahead and reheat gently before serving for convenience.
- Rinsing the rice helps prevent it from becoming sticky.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
