Harvest Rice Dish

Harvest Rice Dish

222

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

1 h 45 m servings 278 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

222
  1. 277 Ratings

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Most helpful positive review

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...

Most helpful critical review

Well it would have been great except for the fact that it was too buttery and therefore slimy.

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.

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...

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...

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 Massac...

Very delicious! I substituted the almonds for pine nuts and it was great!

Really great flavor! Followed recipe all the way ... worth the wait it takes to prepare. This is a keeper for future holiday dinners. It was a side dish with a honey mustard curry chicken dis...