Easy Cranberry Rice Recipe (Tasty Pilaf Recipe!)

Rice seasoned with cranberries, fresh thyme, and pecans.

5 from 1 vote

Easy Cranberry Rice Recipe (Tasty Pilaf Recipe!)

This Cranberry Rice Recipe is one of our favorite rice recipes—perfect for busy weeknights and fancy enough for holiday feasts. With fluffy rice, sweet dried cranberries, and a sprinkle of fresh thyme, it's bursting with flavor. The onion and garlic bring a savory twist, while the cranberries add just the right amount of sweetness.

Prep Time10

Cook Time20

Total Time30

Course: Christmas, Holiday, Side Dish

Cuisine: American

Servings:

Calories: 318kcal

Author: Danielle

Equipment

Ingredients

3 tablespoon butter
½ onion diced
1 tablespoon minced garlic
1 ½ cups white rice
2 tablespoon fresh thyme minced
2 bay leaves
2-3 cups chicken stock depending on cooking method
¾ teaspoon salt
½ cup dried cranberries
¼ cup chopped pecans optional

Instructions

Instant Pot

Select "saute" option. Once pot is very hot, melt butter and saute onions for 3-4 minutes until onions are translucent. Add in in garlic for 30 seconds to 1 minute.
3 tablespoon butter, ½ onion diced, 1 tablespoon minced garlic
Stir in the rice toasting for 1-2 minutes, coating in butter. Add in thyme, bay leaves, and salt.
1 ½ cups white rice, 2 tablespoon fresh thyme, 2 bay leaves, ¾ teaspoon salt
Add 2 cups chicken broth. Seal the Instant Pot and press "rice."
2-3 cups chicken stock
Once Instant Pot beeps to indicate it is finished, allow it to naturally release for 10 minutes (do NOT release the steam yet). After 10 minutes, release the steam and open the lid. Add cranberries. Cover with the lid and let sit for 5 minutes.
½ cup dried cranberries
Remove lid. Add nuts, if using. Serve warm.
¼ cup chopped pecans

Stovetop

Heat a medium saucepan on medium-high heat. Once hot, melt butter and saute onions for 3-4 minutes until onions are translucent. Add in in garlic for 30 seconds to 1 minute.
3 tablespoon butter, ½ onion diced, 1 tablespoon minced garlic
Add rice and toast for 1-2 minutes, stirring well to coat every grain with butter. Add in thyme, bay leaves, and salt.
1 ½ cups white rice, 2 tablespoon fresh thyme, 2 bay leaves, ¾ teaspoon salt
While rice is toasting, microwave 3 cups stock until hot. Add hot liquid rto pot. Cover immediately and cook on low heat for 20 minutes (should simmer softly).
2-3 cups chicken stock
Once finished cooking add cranberries and allow to sit with lid on for 5 minutes. Remove lid. Add nuts, if using. Serve warm.
½ cup dried cranberries, ¼ cup chopped pecans

Notes

Tips & Tricks

Make sure chicken broth is hot for the fastest cooking time.

If using nuts don't stir them in until just before serving or they get soft.

Use a fork to rake across the top of the cooked rice to help keep it from getting mushy.

Nutrition