Boozy Rice with Nuts and Berries

Boozy Rice with Nuts and Berries

5 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    3 h 15 m
Recipe by  blondechef

“I have made variations of this festive rice dish many times with rave comments from my guests. It will vary almost every ingredient, the rice, citrus, dried fruits. It is healthy and you can serve it all year long.”

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Adjust Servings

Original recipe yields 12 servings


  1. In one saucepan, combine the wild rice and 3 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 40 to 50 minutes, or until rice is tender and water has been absorbed.
  2. In a separate saucepan, combine the brown rice and 2 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 45 minutes, or until rice is tender and water has been absorbed.
  3. After both kinds of rice have finished cooking, spread out on baking sheets to cool and dry for about 30 minutes.
  4. In a large bowl, combine the wild rice, brown rice, pecans, raisins, green onions, mint, orange juice and zest. Stir in the wine and olive oil; season with salt and pepper. Cover and set aside for 2 hours to blend flavors. Serve at room temperature.

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Reviews (5)

Rate This Recipe


Well, I took a chance on this unrated rice recipe and am glad I did! I had some leftover brown rice to use, but no wild rice. I had to use regular brown raisins, and had no mint, but this is still scrumptious! I used the marsala wine, and a bit of sea salt and fresh ground pepper. Good way to use up leftover rice, and I will make this again!

Karen Meadows

Karen Meadows

I followed the recipe to the letter, and it was fantastic! Full of citrus flavor for sure, I think next time I'll cut back on the orange zest... but the mint and orange and marsala blended to become a tasty dish that I was proud to serve. Thanks for a great recipe!

Lisa L

Lisa L

I was looking for a fruity pilaf recipe so thought I'd give it a try. Clearly I have reading issues because I didn't notice this is served at room temp. I used craisins, soaked in boiling water to plump, instead of raisins and halved the olive oil. It's good even without the mint but will add next time. Thanks!

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Amount Per Serving (12 total)

  • Calories
  • 444 cal
  • 22%
  • Fat
  • 24 g
  • 37%
  • Carbs
  • 53.8 g
  • 17%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 43 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Maria's Mexican Rice


next recipe:

Authentic Bahamian Peas and Rice