Last updated on June 6th, 2018 at 01:59 pm
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.
Canadian Thanksgiving is this coming Monday and Christmas is in just 82 days. Where has the summer gone? We’ve even had snow here, and yes enough snow so that it stuck to the ground and we had to shovel. Winter is pretty much in full force here. But that’s Calgary for you. Thank God we have our chinooks.
With Thanksgiving just around the corner, it’s time for some recipes that are worthy our your holiday table. I thought I’d start easy with a side dish, so here’s my recipe for this incredible harvest rice.
I loaded it with mushrooms, peas, dried cranberries and slivered toasted almonds which add a really nice crunch to the rice. For the rice I used a brown rice and wild rice mix which I absolutely love. You should be able to find the mix in your local grocery store, otherwise you can combine it yourself, but I really love the flavor of it, it has a really nice and earthy flavor, nutty and quite a chewy texture.
Of course you could use any kind of rice here, but I thought this would be perfect for Thanksgiving, or really any holiday, even a weeknight side dish. It’s really like a rice pilaf loaded with goodies. I served this along with my maple mustard roasted turkey thighs. It was fantastic!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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.
- 8 tbsp butter unsalted
- 1 large onion chopped
- 8 oz mushrooms chopped
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/2 tbsp fresh thyme chopped
- 3 cloves garlic minced
- 1/2 cup white wine
- 1 3/4 cups brown and wild rice mix
- 5 cups chicken broth low sodium or no sodium
- 3/4 cup craisins chopped
- 1 cup peas frozen
- 1 cup almonds slivered and toasted
- 2 tbsp parsley chopped
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.
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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