Recipe by Kathy Alexander
"A variation of a basic rice recipe for the holidays."
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uncooked brown rice
uncooked wild rice
onions, sliced into 1/2 inch wedges
fresh sliced mushrooms
salt and pepper to taste
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!
Well it would have been great except for the fact that it was too buttery and therefore slimy.
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.
Terrific. I made it vegetarian (omitted chicken broth) and used it to stuff an acorn squash. Used sliced almonds, not slivered, and substituted currants for the dried cranberries because we were all out.
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.
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.
This was pretty good, but I had to take 2 tries with it; the first try I found the onions to be WAAAAAY too sweet so I cut down on the brown sugar for the second try. Also, I may be from Massachusetts, but even I thought the amount of cranberries was a little much. Other than that, I enjoyed this.
* Percent Daily Values are based on a 2,000 calorie diet.
Harvest Rice Dish
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 99
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