This Orange-Cranberry Rice Pilaf is the perfect side dish recipe—simple enough for a weeknight yet elegant enough for entertaining. It’s a refreshing change from the usual options, bringing a unique combination of buttery rice, nutty orzo, tart cranberries, and crunchy almonds.
With bright flavors from fresh herbs and citrus, this dish pairs beautifully with a variety of main courses. Whether you’re serving it at a holiday dinner or just adding something special to your regular meal rotation, this pilaf is a guaranteed hit with minimal effort.
Over the years, I’ve tweaked the flavors, tested different rice varieties, and played around with seasonings until I landed on this homemade rice pilaf—one that gets rave reviews every single time.
Why You’ll Love This Recipe
Crowd-Pleaser: Whether it’s for holiday gatherings, a Thanksgiving menu, or a casual dinner, this pilaf is guaranteed to impress.
Perfect Balance of Flavors: The brightness of orange zest, the sweetness of dried cranberries, and the nuttiness of almonds create an irresistibly flavorful bite.
Easy to Make: This dish comes together in about 30 minutes, making it a fantastic option for busy nights.
Versatile: Works as a perfect side dish for roasted meats, grilled seafood, or even as a vegetarian main course with added chickpeas or mushrooms.
Essential Equipment
- Large Saucepan or Dutch Oven: Perfect for cooking rice evenly and absorbing all the flavors.
- Wooden Spoon: Helps to evenly toast the orzo and rice.
- Microplane or Zester: Fresh orange zest enhances the dish’s bright flavors.
- Measuring Cups & Spoons: Precision ensures a perfect balance of ingredients.
Ingredients You’ll Need
- Butter or Tablespoon of Olive Oil: Adds richness to the dish.
- Onion: Provides depth and natural sweetness.
- Parboiled Rice or White Rice: Ensures a fluffy, separate grain texture.
- Orzo Pasta: Brings a nutty flavor and unique texture contrast.
- Chicken Broth or Veggie Stock: Enhances flavor better than plain water.
- Orange Zest & Juice: Key to the dish’s bright, citrusy pop.
- Dried Cranberries or Sweet Cranberries: Tart, chewy, and slightly sweet.
- Green Onions: Adds a mild onion flavor and color contrast.
- Fresh Herbs (Thyme or Parsley): Ties everything together with earthy, aromatic notes.
- Slivered Almonds: Toasted for a crunchy finish.
Step-by-Step Instructions
Sauté the Aromatics
- Melt butter in a large skillet over medium-high heat.
- Add the chopped onion and cook until translucent, about 3–4 minutes.
Toast the Orzo and Rice
- Stir in the orzo and cook until golden brown.
- Add the rice, minced garlic, and fresh herbs, stirring for another 30 seconds.
Simmer the Pilaf
- Pour in the chicken broth, orange juice, and zest. Stir to combine.
- Bring to a boil, then cover and reduce heat to low.
- Cook for 20 minutes, or until the liquid is absorbed and the rice is tender.
Fluff and Garnish
Serve warm and enjoy!
Remove from heat and fluff rice with a fork.
Stir in cranberries, almonds, and green onions.
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Chef Secrets & Pro Tips
- Toasting the Orzo: This step enhances the dish’s nutty flavor and improves texture.
- Layering Flavors: Cooking the rice in additional broth instead of water makes a world of difference.
- Zest Before Juicing: The zest contains natural oils that add a deeper orange flavor.
- Balancing Sweetness: If you want a more savory dish, add a pinch of salt or a splash of white wine.
Serving Suggestions
This pilaf pairs beautifully with roasted meats, grilled seafood, or even stuffed peppers. Serve alongside dishes like:
- Herb-Butter Rubbed Turkey
- Honey Mustard Roasted Salmon
- Roasted Cornish Hens
Commonly Asked Questions
Can I use a different type of rice?
Yes! Regular long-grain rice, brown rice, or a wild rice blend works, but adjust the cooking time accordingly.
Is this dish vegetarian?
Swap the chicken broth for veggie stock, and you’re good to go.
Can I make this ahead of time?
Absolutely! It reheats well—just add a splash of broth to revive the texture.
Storage & Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a skillet over low heat with a splash of broth or cold water to keep it from drying out.
- Freeze: This pilaf freezes well! Store in freezer bags for up to 2 months.
This Orange-Cranberry Rice Pilaf is proof that a simple side dish can steal the show. Whether you’re serving it for a holiday menu or just dinner tonight, it’s a great recipe that brings warmth, flavor, and a few “Wow, what’s in this?” moments to the table.
More Mouthwatering Side Dish Recipes
If you love this Orange-Cranberry Rice Pilaf, you’ll want to try these other irresistible side dishes that bring bold flavors and satisfying textures to your table.
Bacon Maple Hasselback Butternut Squash – Sweet, smoky, and buttery squash drizzled with maple syrup and crisped to perfection with bacon.
Fresh Corn Risotto – A creamy, comforting dish loaded with the sweetness of fresh corn and the richness of parmesan cheese.
Lemon Garlic Asparagus – Light and zesty asparagus sautéed with garlic and a squeeze of fresh lemon juice for the perfect springtime side.
Duck Fat Roasted Potatoes – Ultra-crispy potatoes roasted in luxurious duck fat for the ultimate golden crunch.
Creamed Spinach – Velvety smooth spinach simmered in a luscious, garlicky cream sauce—an irresistible steakhouse favorite.
Sauteed Brussels Sprouts with Crisp Bacon – Tender Brussels sprouts caramelized in bacon fat and finished with crispy bacon bits for a savory, smoky bite.
Before You Get Started! If you whip up this recipe, I’d love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y’all!
Orange Cranberry Rice Pilaf
Ingredients
- 3 tablespoons salted butter
- 1 onion finely chopped
- 1 cup parboiled long-grain rice
- ½ cup orzo pasta
- 2 cups chicken stock
- 2 navel oranges zested and juiced
- ½ cup dried cranberries chopped
- 6 green onions finely chopped
- 1 teaspoon fresh thyme leaves minced
- ½ cup slivered almonds toasted
Instructions
Sauté the Aromatics
- Add the chopped onion and sauté until it becomes translucent, about 3–4 minutes.
Toast the Orzo and Rice
- Stir in the orzo pasta and cook, stirring frequently, until it turns golden brown, about 2 minutes.
- Add the parboiled rice, minced garlic, and fresh thyme. Sauté for another 30 seconds until fragrant.
Simmer the Pilaf
- Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and let it cook for about 20 minutes, or until the rice is tender and the liquid is fully absorbed.
Fluff and Garnish
- Remove the saucepan from the heat. Fluff the rice with a fork.
- Serve warm and enjoy!
Notes
- Rice Substitute: Regular long-grain white rice can be used instead of parboiled rice, but cooking time may increase slightly.
- Broth Options: Vegetable broth can replace chicken stock for a vegetarian version.
- Nut-Free Alternative: Omit the almonds or replace them with toasted pumpkin seeds for a similar crunch.
- Herb Swap: If fresh thyme isn’t available, substitute with ½ teaspoon dried thyme.
- Melt the butter in a pan, sauté the onions, orzo, and rice as directed, then transfer everything to a slow cooker.
- Add the chicken stock, orange juice, and zest. Cover and cook on LOW for 2–3 hours or until the rice is tender.
- Stir in cranberries, almonds, and green onions before serving.
- Set the Instant Pot to Sauté mode and melt the butter. Add onions, followed by orzo and rice, and toast as instructed.
- Pour in the chicken stock, orange juice, and zest. Stir, then seal the lid and set to Manual (High Pressure) for 5 minutes.
- Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Fluff with a fork, stir in cranberries, almonds, and green onions, and serve.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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