Low Sodium Rice Pilaf
This low-sodium rice pilaf is an elevated side dish packed with amazing flavors and textures. It's easy to make and beautiful to serve!
Servings: 4
Calories: 250kcal
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3/4 cup basmati rice, rinsed
- 1/2 cup low-sodium vegetable broth
- 1/2 cup water
- 2 tablespoons slivered almonds
- 1/4 cup dried cranberries
- 1 tablespoon fresh parsley
Instructions
- Heat the olive oil in a pot and add the onions.
- Sauté for a few minutes until the onions are translucent.
- Add the rinsed rice to the pot and cook for around five minutes; mixing from time to time.
- Add the broth and water and bring to a boil.
- Lower the flame to the lowest setting and cook for around 20 minutes or until all the liquid has been absorbed.
- Take the rice off the stove and place a towel between the pot and the cover. Let it sit for 10 minutes.
- Fluff the rice with a spoon and transfer it to a bowl or serving dish.
- Add the slivered almonds, dried cranberries, and fresh parsley. Mix well. (If you're making this in advance and plan to warm it up, leave the almonds, cranberries, and parsley out until right before serving).
Notes
This dish can be kept in the refrigerator for around three days.
Enjoy!