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Harvest Rice

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This hearty harvest rice combines brown and wild rice with mushrooms, onions, cranberries, peas, and toasted almonds for a flavorful and comforting side dish. It’s perfect for holiday meals or weeknight dinners.

Ingredients

  • 8 tablespoons unsalted butter
  • 1 large onion, chopped
  • 8 ounces mushrooms, chopped
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 1/2 tablespoon fresh thyme, chopped
  • 3 cloves garlic, minced
  • 1/2 cup white wine
  • 1 3/4 cups brown and wild rice mix
  • 5 cups low-sodium or no-sodium chicken broth
  • 3/4 cup craisins, chopped
  • 1 cup frozen peas
  • 1 cup slivered toasted almonds
  • 2 tablespoons chopped parsley

Instructions

  1. Melt the butter in a large pan over medium heat.
  2. Add the chopped onion and sauté for about 2 minutes until translucent.
  3. Add the mushrooms and cook for 3 to 5 minutes until softened.
  4. Stir in the salt, pepper, and fresh thyme.
  5. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Pour in the white wine, bring to a boil, and stir in the rice until the liquid is absorbed.
  7. Add the chicken broth, stir well, bring to a boil, then cover and simmer over medium-low heat for about 20 minutes, stirring occasionally.
  8. Stir in the craisins, frozen peas, and half of the toasted almonds. Cover and cook for another 5 to 10 minutes, or until the rice is tender.
  9. Taste and adjust the seasoning with additional salt and pepper if needed.
  10. Garnish with the remaining toasted almonds and chopped parsley before serving warm.

Notes

  • Toast the almonds before adding for extra flavor and crunch.
  • Substitute vegetable broth for chicken broth if desired.
  • Leftovers store well in the refrigerator for up to 4 days.
  • Reheat with a splash of broth to restore moisture.

Nutrition

Find it online: https://yumfamilyrecipes.com/harvest-rice/