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Harvest Rice
Get yourself ready for the holidays with this incredible Harvest Rice full of fall flavors. It's really easy to make, great for any night of the week yet perfect for your holiday spread.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8
Calories: 415 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 8 tablespoon butter unsalted
- 1 large onion chopped
- 8 ounce mushrooms chopped
- 1 teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ½ tablespoon fresh thyme chopped
- 3 cloves garlic minced
- ½ cup white wine
- 1 ¾ cups brown and wild rice mix
- 5 cups chicken broth low sodium or no sodium
- ¾ cup craisins chopped
- 1 cup peas frozen
- 1 cup almonds slivered and toasted
- 2 tablespoon parsley chopped
Instructions
- Melt butter in a large pan. Add the onion and saute for about 2 minutes until the onion softens and becomes translucent. Add the mushrooms, stir and cook until the mushrooms cook down and are soft, about 3 to 5 minutes.
- Stir in the salt, pepper and fresh thyme. Stir in the garlic and cook for about 30 seconds.
- Pour in the wine, let it come to a boil, and add in the rice. Stir until all the liquid is absorbed.
- Pour in the chicken broth, stir, and bring to a boil. Cover the rice, lower the heat to medium-low, and cook for about 20 minutes, stirring occasionally until rice is almost cooked.
- Add the craisins, peas, half of the almonds and continue to cook (covered) for another 5 or 10 minutes. At this time you can also taste for seasoning and adjust with salt and pepper as necessary.
- Garnish with remaining almonds and parsley.
Cup of Yum
Notes
- Wild rice can take quite a long time to cook, but it should absorb all the liquid when it's cooked. If you feel that the rice isn't cooked after the 30 minutes, add more chicken broth if needed and cook for a few more minutes.
- Be sure to store this dish as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.
Nutrition Information
Serving
1serving
Calories
415kcal
(21%)
Carbohydrates
46g
(15%)
Protein
11g
(22%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Cholesterol
30mg
(10%)
Sodium
936mg
(39%)
Potassium
574mg
(16%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
520IU
(10%)
Vitamin C
20.5mg
(23%)
Calcium
81mg
(8%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 415
% Daily Value*
| Serving | 1serving | |
| Calories | 415kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 30mg | 10% |
| Sodium | 936mg | 39% |
| Potassium | 574mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 20.5mg | 23% |
| Calcium | 81mg | 8% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.