Harvest Rice Dish

Harvest Rice Dish

Kathy Alexander 0

"A variation of a basic rice recipe for the holidays."

Ingredients 1 h 45 m {{adjustedServings}} servings 278 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
  2. Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.
  3. In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.
  4. Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.
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Reviews 220

  1. 275 Ratings


I've been making this for at least a year now & it's our very favorite rice dish. This week my son said, "Mom, this rice is bangin'" (His highest praise.) I use 1 cup uncooked white Basmati rice (which is nutty) to 1/2 cup wild rice. My wild rice calls for 65 minutes of cooking, and it's perfect. This week I substitued walnuts for almonds (almonds are better), and I've used dried, chopped dates instead of dried cranberries, but Kathy's combo of tastes & textures is the best (except that I've never had fresh mushrooms on the days I've made this recipe & I often forget the orange zest!) This is one of those forgiving recipes that is nearly impossible to ruin. This is my very first review...sorry it took so long to say "Thank You". Update March 2015 - I've now been making this dish for 10 years, and it's still a family favorite. Our son, now grown and living on the opposite coast, craves it every time he comes home. Now that we are empty-nesters, I freeze half and discovered it holds its flavor and texture after freezing and reheating in the microwave!


This is another reicpe that I use frequently. I don't like the onion wedges in this though. I make the recipe just as written except that I sliver the onion wedges so that the onion is in short thin strips. This reduces the cooking time for the onions (20 minutes) considerably since more surface area of the onions are exposed. I also toast the almonds before using them. PLace the almond slivers on a baking sheet and pop into a preheated 350*F oven. Eacth them closely, they will burn if not tended to. Stir the almonds frequently til light brown. The toasted almonds make the dish taste deeper and nuttier.


I loved it!!!!!!!!!!! My mom soaked the cranberries in white wine and didn't use mushrooms.