Boozy Rice with Nuts and Berries Recipe -
Boozy Rice with Nuts and Berries Recipe
  • READY IN 3+ hrs

Boozy Rice with Nuts and Berries

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    3 hrs 15 mins


  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 More Reviews

Nov 25, 2008

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!

Jan 26, 2009

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!


8 Ratings

Feb 13, 2009

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!

Oct 13, 2009

Very good. I save 5 stars for extraordinary, and while this is excellent, it doesn't quite make extraordinary. I will for sure make this again.

May 18, 2010

Excellent! Easy! Directions are spot on. There is some plan ahead time needed for this dish because the flavors really do have to sit for a time in order to blend. Right after completing the recipe I tasted the dish and thought, "meh". Served 3 hours later with dinner and it was, "wow"! One small change - I left out some of the olive oil to cut back on fat and calories. I drizzled over the top and mixed in - probably 1/8 to 1/4 cup. Everything else was followed to the letter. Great, healthy alternative to potato or macaroni salads in the summer time.

Feb 09, 2015

This dish is amazing! It's attractive, tasty, and can be made several hours ahead of serving time. I had to drain the excess water off the wild rice and I added just a tiny bit less oil than called for. Otherwise I followed the recipe as written.


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  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 53.8 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 5.6 g
  • 23%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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