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Harvest Rice Dish

Harvest Rice Dish

Kathy Alexander

Kathy Alexander

A variation of a basic rice recipe for the holidays.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Combine rice and broth in saucepan and bring to boil. Reduce heat to low; cover and simmer 35-45 minutes, until rice is tender and broth is absorbed.
  2. In medium skillet, melt butter over medium-high heat. Add onions and sugar. Saute until butter is absorbed and onions are translucent and soft. Lower heat and cook onions for another 20 minutes, until they are caramelized. Stir in cranberries and mushrooms. Cover skillet and cook for 10 minutes or until berries start to swell. Stir in nuts and orange zest, then fold this mixture into the cooked rice. Add salt and pepper to taste.
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Reviews

CANDLER
19

CANDLER

3/5/2013

I had to improvise w/ what I had on hand--namely, fresh cranberries. Big mistake. I assumed the problem is that you need sweetened cranberries--but that makes the whole dish too sweet, since you use brown sugar w/ the onion as well as orange juice. So *definitely* don't use sweetened dried cranberries or fresh cranberries. Try to find unsweetened dried cranberries for the best balance.

pfaulkner
17

pfaulkner

10/9/2003

this one is an incredible recipe. time consuming but worth the effort. even the men love this one!

IM COOKIN
16

IM COOKIN

11/23/2002

I really like this dish. It has a very hearty and rich flavor. I thought that six onions might be too much, so I used five. Still very good.

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