Cranberry and Almond Rice Pilaf

Ingredients

• 0.5 cup cranberries dried
• 3 tablespoons cilantro leaves fresh chopped
• 8 servings ground pepper black to taste
• 1.5 cups jasmine rice uncooked
• 1 teaspoon kosher salt to taste
• 3 cups chicken broth low-sodium
• 1 tablespoon olive oil 
• 0.8 cup onions chopped
• 0.3 cup slivered almonds 

Equipment

• frying pan
• dutch oven

Directions

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
2. Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
3. Pour chicken broth into skillet and season with kosher salt and black pepper.
4. Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
5. Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.