Pilaf with cranberries and almonds – a detailed recipe for cooking.
Recipe author – Valerie Bertinelli – American actress
Time: 45 мин. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. basmati rice or other long-grain white rice
- 1/2 tbsp. dried cranberries
- 3 tbsp. l (45 gr.) Unsalted butter
- 1/4 Art. chopped almonds
- 1/2 onion, finely chopped
- 1 tbsp. chicken broth
- Coarse salt and ground black pepper
- 2 tbsp. l finely chopped fresh parsley
Recipes with similar ingredients: Basmati rice, Long grain rice, dried cranberries, parsley, almonds
Recipe preparation:
- Melt 1 tbsp. l oil in a medium saucepan over medium heat. Add almonds and fry, stirring constantly, until golden color and appearance of aroma, about 3 minutes. Transfer to small a bowl.
- Melt 2 tbsp in a stewpan. l remaining butter and add onion. Toast, stirring occasionally, until soft, about 5 minutes. Add rice and cranberries and fry, stirring, until all not covered with oil, about 1 minute.
- Add chicken stock, 1.5 tbsp. water, 1/2 tsp salt and pepper to taste, and increase the heat. Bring to a boil, then cover and reduce heat to a minimum. Cook until all liquid is absorbed, about 18 minutes.
- Remove from heat and let stand with the lid on for 5 minutes. Mix with half toasted almonds and parsley and season salt and pepper. Garnish the pilaf with the remaining toasted almonds.
