Savory & Bowls

Festive Himalayan Rice Pilaf with Whole Cranberries & Roasted Almonds

Name: Festive Himalayan Rice Pilaf with Whole Cranberries & Roasted Almonds
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1.5 cups aged Basmati or Jumla Marshi red rice; 1/3 cup Nature's Mud Whole Dried Cranberries; 1/3 cup Nature's Mud Roasted Himalayan Almonds (slivered); 2 tbsp pure cow ghee; 1 cinnamon stick; 2 bay leaves; 3 cloves; 1 tsp Nature's Mud Ancient Himalayan Pink Rock Salt; 3 cups water

An aromatic festive rice pilaf studded with ruby dried cranberries, crunchy roasted almonds, bay leaves, and pure ghee.

10 min prep 20 min cook 4 servings Medium

Festive Himalayan Rice Pilaf with Whole Cranberries & Roasted Almonds

Ingredients Checklist

11.5 cups aged Basmati or Jumla Marshi red rice
21/3 cup Nature's Mud Whole Dried Cranberries
31/3 cup Nature's Mud Roasted Himalayan Almonds (slivered)
42 tbsp pure cow ghee
51 cinnamon stick
62 bay leaves
73 cloves
81 tsp Nature's Mud Ancient Himalayan Pink Rock Salt
93 cups water

Step-by-Step Instructions

1
Heat ghee in a pot, add whole spices (cinnamon, bay leaves, cloves) and toast for 30 seconds.
2
Add rinsed rice and saute for 2 minutes.
3
Pour in water and pink salt. Bring to a boil, then cover and simmer on low for 15 minutes.
4
Fold in whole dried cranberries and slivered roasted almonds. Cover for 5 more minutes off the heat.
5
Fluff with a fork and serve hot as an elegant centerpiece dish.