Harvest Rice Dish

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Most Helpful Positive Review

Dec 01, 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".

—Pattycake

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Most Helpful Critical Review

Nov 01, 2003

This smelled really good, but I got tired of the flavor really fast....the fruit flavor was a bit overpowering I thought!

—JENNIEALITA

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249 Ratings

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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.

—HOMEKEEPER

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Dec 31, 2003

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

—VLADTHEGLAD

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Nov 01, 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.

—CHRIS WATTERS

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Nov 01, 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.

—HAWNTER

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Nov 01, 2003

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

—Prairie Epicurian

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Nov 01, 2003

I made it with white rice and it came out delicious!

—MAGGIE7

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Nutrition

Calories
278 kcal
14%

Carbohydrates
42.7 g
14%

Cholesterol
17 mg
6%

Fat
11 g
17%

Fiber
4.4 g
18%

Protein
5.4 g
11%

Sodium
430 mg
17%

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

Nutritional Information

Harvest Rice Dish

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 278
Calories from Fat: 99

% Daily Value *
Total Fat 11g 17 %
Saturated Fat 4.1g 21 %
Cholesterol 17mg 6 %
Sodium 430mg 17 %
** Potassium 241mg 7 %
Total Carbohydrates 42.7g 14 %
Dietary Fiber 4.4g 18 %
Protein 5.4g 11 %
** Sugars 18.7g
Vitamin A 4 %
Vitamin C 7 %
Calcium 6 %
Iron 10 %
** Thiamin 11 %
** Niacin 20 %
** Vitamin B6 12 %
** Magnesium 21 %
** Folate 14 %

* 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.