Harvest Rice Dish

Harvest Rice Dish

221

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

Ingredients

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

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  • 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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Directions

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  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

221
  1. 276 Ratings

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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 r...

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 sh...

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