• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Rice and Grains Side Dishes One Pot
4.8 from 18 votes

Harvest Rice

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/13/22 14 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

a pan full of harvest rice topped with toasted almonds and parsley

Now with a recipe like this one you might be shaking your head, already set in your preference of white rice as a side dish, but allow me to convert you. There’s no reason that wild rice doesn’t get as much love, or can’t be as lovingly made. I like to pack mine full of flavor, texture, and fresh ingredients – so it’s quite up to snuff!

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.

harvest rice topped with roasted turkey and thyme

Ingredients In Harvest Rice

  • Rice – I used wild rice today, I wanted something packed full of complex carbs, protein, and a bit of chew
  • Veggies – White or yellow onion diced up as well as some nice mushroom, something like cremini or white. I also incorporated some frozen peas.
  • Garlic – Use as much or little as you like.
  • Liquids – A nice dry white wine like a Sauvignon Blanc and some low sodium chicken broth so as to control the salt content of our dish.
  • Craisins – These will plump up so nicely and offer a nice sweet yet tart addition to our side.
  • Almonds – Slivered, feel free to just pick up a bag of them at the grocery store for some great crunch.
  • Herbs – Just some fresh thyme today, if dried is all you have on hand just keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
  • Butter – Unsalted is best, this is what we’re going to saute our veggies and sauteables in, if you’re worried about the butter burning feel free to add a bit of olive oil as well.
  • Parsley – Fresh chopped up fresh to sprinkle liberally over top.

How To Make Harvest Rice

  1. Saute the sauteables: 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.
  2. Combine the dish: 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.
  3. Finish the rice: 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.
  4. Garnish with remaining almonds and parsley

Having Trouble Cooking Wild Rice?

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.

What Can I Serve My Harvest Rice With?

This nice starchy side dish pairs perfectly with just about anything and everything I’ve found. I like to pair it with anything I’d like to bulk up a bit, to turn a main into a full blown meal!

  • Maple Mustard Roasted Chicken Thighs
  • Roast Chicken
  • Maple Mustard Glazed Salmon
  • Beer Can Chicken
  • Braised Lamb Shanks

Feel free to pair it with fish, poultry, pork, dang near anything you can think of!

a pan full of harvest rice topped with toasted almonds and parsley

How To Get The Most Out Of Your Rice

  • Feel free to throw in any protein you’d like! This dish is a perfect way to use up some leftovers you have sitting around taking up space in your fridge.
  • If you’d like to add some golden color and complex flavor to this dish, feel free to saute the rice in some oil before cooking.
  • Sub some water and a chicken bouillon cube for the chicken broth to give a flavor concentrate to the dish

Storing Leftover Harvest Rice

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.

More Incredible Rice Recipes To Enjoy:

  • Mexican Chicken Rice Salad
  • Lemon Chicken Rice Bake
  • Easy Shrimp Fried Rice
  • Chicken Enchilada Rice Casserole
  • Korean Beef Rice Bowls
  • Spanish Rice with Ground Beef
  • One Pot Spanish Chicken and Rice
  • Cheesy Chicken Broccoli Rice Casserole

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of a pot full of harvest rice
Print
4.78 from 18 votes

Harvest Rice

Prep 10 minutes
Cook 40 minutes
Total 50 minutes
Rate Recipe
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

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

  • Le Creuset 3.75-Quart Braiser

Video

Notes

  1. 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.
  2. 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.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 415kcal (21%)Carbohydrates: 46g (15%)Protein: 11g (22%)Fat: 21g (32%)Saturated Fat: 8g (50%)Cholesterol: 30mg (10%)Sodium: 936mg (41%)Potassium: 574mg (16%)Fiber: 6g (25%)Sugar: 11g (12%)Vitamin A: 520IU (10%)Vitamin C: 20.5mg (25%)Calcium: 81mg (8%)Iron: 2.3mg (13%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a pot full of harvest rice

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 127
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

14 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Tammy
Tammy
Posted: 3 years ago

5 stars
This recipe was so yummy. We made as is. Served it with your Cilantro Lime Salmon. That, also, was fabulous!

0
Reply
Melinda
Melinda
Posted: 3 years ago

Hi! What the best way to heat this rice up after freezing?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Melinda
Posted: 3 years ago

Covered in the microwave will work best! You can also cover it and reheat in the oven if a microwave isn’t an option.

0
Reply
Wendy Hampton
Wendy Hampton
Posted: 4 years ago

5 stars
I’m just curious. It sounds good as written but I was wondering how I would make it vegetarian when I need a veggie dish. The hotlink in your recipe took me to red mill brown rice mix which seems to be vegetarian. is that right? And then substitute veggie broth for the chicken broth?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Wendy Hampton
Posted: 4 years ago

That’s right, though I’m not an expert on vegetarian diet, but yes, you could use veggie broth and it’ll be just as delicious!

0
Reply
Alison
Alison
Posted: 4 years ago

5 stars
I adapted this to the rice cooker (halved everything except the mushrooms to make it fit) and it turned out really well. I definitely plan on making it again. It was very moist and reminded me of stuffing. I really liked the added crunch from the slivered almonds as well.

0
Reply
Tara
Tara
Posted: 5 years ago

5 stars
Ohhhh my yes! This was divine! I showed my husband (from India) this recipe and he thought it sounded dull cuz he prefers flavourful briyani’s and Indian pilau’s. I told him this looked fab but he dismissed it and told me not to make it cuz he wanted something more special for his Thanksgiving rice dish! I made it anyway and he raved about this rice all night!!!

I didn’t have a brown/wild rice mix, so I just used plain white basmati (and lessened the liquid and cook time) but other than that I followed your recipe to a T and wow it was yummy! I made one other very minor change which was to fry the almonds with the onions, rather than toast them–just easier!

I’ll definitely be making this again!! It ticked all the boxes! Thank you! I’m a newer reader to your site and really enjoying it!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tara
Posted: 5 years ago

Always great when you prove the husbands wrong. LOL Glad you enjoyed it!

0
Reply
Gail Plaskiewicz
Gail Plaskiewicz
Posted: 5 years ago

4 stars
This sounds really yummy except I can’t eat Craisins because they make me ill and I don’t like white wine. I know I can sub more chicken broth for the wine but can I just leave out the Craisins or is there something I can sub? This serves 8 people so I would half it for just mom and I. Otherwise, I can’t wait to try it.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gail Plaskiewicz
Posted: 5 years ago

Can you eat raisins? Those would be nice, or dried apricots!

0
Reply
Gail Plaskiewicz
Gail Plaskiewicz
Reply to  Joanna Cismaru
Posted: 5 years ago

No, I can’t. I can’t eat sweets because when they hit my tongue they make me throw up. I’ll just leave them out. My sister would like this recipe though as she loves Craisins. I’ll pass it on to her. Thanks again for a great recipe even if I can’t eat part of it. I can’t wait to make it minus the Craisins.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gail Plaskiewicz
Posted: 5 years ago

Yeah, it should be just fine without them, no worries.

0
Reply
imgrum
imgrum
Posted: 5 years ago

5 stars
It looks so good! I have never tried brown rice and wild rice mix, hope I will find the mix in the nearest grocery store. Thank you for sharing the recipe!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  imgrum
Posted: 5 years ago

My pleasure!

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz