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Harvest Rice Dish
SUBMITTED BY:
Kathy Alexander
PHOTO BY:
What a Dish!
"A variation of a basic rice recipe for the holidays."
RECIPE RATING:
Read Reviews
(116)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
1 Hr 30 Min
READY IN
1 Hr 45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup slivered almonds
2 cups chicken broth
1/2 cup uncooked brown rice
1/2 cup uncooked wild rice
3 tablespoons butter
3 onions, sliced into 1/2 inch wedges
1 tablespoon brown sugar
1 cup dried cranberries
2/3 cup fresh sliced mushrooms
1/2 teaspoon orange zest
salt and pepper to taste
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DIRECTIONS
Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
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.
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.
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
Reviewed on Nov. 17, 2005 by
HOMEKEEPER
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HOMEKEEPER
Nov. 17, 2005
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.
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10 users found this review helpful
This is another reicpe that I use frequently. I don't like the onion wedges in this...
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Reviewed on Dec. 31, 2003 by VLADTHEGLAD
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VLADTHEGLAD
Dec. 31, 2003
I loved it!!!!!!!!!!! My mom soaked the cranberries in white wine and didn't use mushrooms.
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9 users found this review helpful
I loved it!!!!!!!!!!! My mom soaked the cranberries in white wine and didn't use mushrooms.
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Reviewed on Aug. 26, 2008 by KELLIS2STITCH
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KELLIS2STITCH
Aug. 26, 2008
this is a new year's tradition at our house. Complete with a New York Strip and lobster tail this dish goes with just about anything you serve with it. I would recommend this to anyone.
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8 users found this review helpful
this is a new year's tradition at our house. Complete with a New York Strip and lobster tail...
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Reviewed on Nov. 1, 2003 by PRIMORDIALSTEW
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PRIMORDIALSTEW
Nov. 1, 2003
My family has really enjoyed this recipe, with and without mushrooms.
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7 users found this review helpful
My family has really enjoyed this recipe, with and without mushrooms.
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Reviewed on Nov. 1, 2003 by CHRIS WATTERS
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CHRIS WATTERS
Nov. 1, 2003
Excellent!! Made it for a crowd of 15 and everyone enjoyed it. Was great with the crown roast of pork. A really pretty holiday side dish.
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7 users found this review helpful
Excellent!! Made it for a crowd of 15 and everyone enjoyed it. Was great with the crown...
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Reviewed on Dec. 1, 2006 by Pattycake
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Pattycake
Dec. 1, 2006
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".
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6 users found this review helpful
I've been making this for at least a year now & it's our very favorite rice dish. This week...
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Reviewed on Nov. 1, 2003 by
Prairie Epicurian
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Prairie Epicurian
Nov. 1, 2003
Very delicious! I substituted the almonds for pine nuts and it was great!
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6 users found this review helpful
Very delicious! I substituted the almonds for pine nuts and it was great!
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Reviewed on Nov. 1, 2003 by HAWNTER
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HAWNTER
Nov. 1, 2003
I didn't quite know what to expect with this recipe. I was pleasantly surprised....it was the perfect companion to my pork roast. I found two medium sized onions to be plenty.....I'm not sure I would have wanted another onion in it. I also didn't have any orange zest so I left it out. This was a nice change from regular rice.
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6 users found this review helpful
I didn't quite know what to expect with this recipe. I was pleasantly surprised....it was the...
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Reviewed on Nov. 1, 2003 by
BANSREEPARIKH
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BANSREEPARIKH
Nov. 1, 2003
This was a really delicious recipe! I made it with all wild rice and it was great! Next time, I'll add a few more mushrooms, and a few less almonds. Overall, I highly recommend this recipe and will definitely be making it again and again. Thanks! :-)
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6 users found this review helpful
This was a really delicious recipe! I made it with all wild rice and it was great! Next...
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Reviewed on Nov. 1, 2003 by MAGGIE7
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MAGGIE7
Nov. 1, 2003
I made it with white rice and it came out delicious!
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6 users found this review helpful
I made it with white rice and it came out delicious!
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