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Jeweled Rice with cranberries and almonds

Print Recipe
Author Jehan Powell

Ingredients

  • 1 tsp oil
  • ½ onion finely chopped
  • 1 ½ tsp crushed garlic
  • 2 cups long grained white rice
  • 1 tsp dried ginger
  • 1/2 tsp dried red pepper flakes
  • 1 tsp orange zest
  • 3 ½ cups chicken stock
  • 1 tbsp salt
  • 1 cup dried cranberries chopped
  • ½ cup slivered almonds toasted
  • parsley

Instructions

  • In a pan large enough to hold the rice over a medium fire, heat oil. Add onion and sauté for 2 minutes then add garlic and sauté for about 30 seconds.
  • Add rice, ginger,red pepper flakes and orange zest and cook for about 3 minutes stirring frequently. Add chicken stock and salt; stir to prevent rice from sticking to the bottom. Bring to a boil then lower the heat to simmer then cover pot.
  • Cook until rice is tender but not mushy, for about 20 minutes.
  • Remove from heat and stir in chopped cranberries and almonds or your choice of dried fruit and nut combination. Garnish with finely chopped parley.