Cranberry & Almond Rice Pilaf

Ingredients

• 2 cups cooked 4Sisters Jasmine rice
• 4 cups chicken broth
• 1 cup yellow onion, diced
• 2 tbsp. unsalted butter
• 1⁄2 cups dried cranberries or craisins
• 1 tsp. salt
• 1⁄4 tsp. black pepper
• 1⁄2 tsp. dried thyme
• 3 green onions, chopped, tops and bottoms
• 1⁄2 cups slivered almonds, toasted
• Garnish: Fresh parsley

Instructions

1. In a medium pot, saute the onions in the butter until tender.
2. Add the raw rice, and cranberries and lightly toast, about 7 minutes.
3. Add the chicken broth, salt, pepper, & thyme. Bring to a boil, reduce heat, cover and cook on low for 25 minutes.
4. Remove from heat, stir in green onions & almonds.
5. Garnish with fresh parsley.

Notes

• Serves 8-10