A variation of a basic rice recipe for the holidays.

Anonymous
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.

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  • Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.

  • In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.

  • Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.

Nutrition Facts

278 calories; 11 g total fat; 17 mg cholesterol; 366 mg sodium. 42.7 g carbohydrates; 5.4 g protein; Full Nutrition

Reviews (307)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/15/2015
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". Update March 2015 - I've now been making this dish for 10 years, and it's still a family favorite. Our son, now grown and living on the opposite coast, craves it every time he comes home. Now that we are empty-nesters, I freeze half and discovered it holds its flavor and texture after freezing and reheating in the microwave! Read More
(111)

Most helpful critical review

Rating: 2 stars
06/21/2013
Well it would have been great except for the fact that it was too buttery and therefore slimy. Read More
(13)
382 Ratings
  • 5 star values: 280
  • 4 star values: 64
  • 3 star values: 24
  • 2 star values: 11
  • 1 star values: 3
Rating: 5 stars
03/15/2015
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". Update March 2015 - I've now been making this dish for 10 years, and it's still a family favorite. Our son, now grown and living on the opposite coast, craves it every time he comes home. Now that we are empty-nesters, I freeze half and discovered it holds its flavor and texture after freezing and reheating in the microwave! Read More
(111)
Rating: 5 stars
03/15/2015
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". Update March 2015 - I've now been making this dish for 10 years, and it's still a family favorite. Our son, now grown and living on the opposite coast, craves it every time he comes home. Now that we are empty-nesters, I freeze half and discovered it holds its flavor and texture after freezing and reheating in the microwave! Read More
(111)
Rating: 4 stars
11/17/2005
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. Read More
(49)
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Rating: 5 stars
12/31/2003
I loved it!!!!!!!!!!! My mom soaked the cranberries in white wine and didn't use mushrooms. Read More
(32)
Rating: 5 stars
10/10/2013
Terrific. I made it vegetarian (omitted chicken broth) and used it to stuff an acorn squash. Used sliced almonds not slivered and substituted currants for the dried cranberries because we were all out. Read More
(21)
Rating: 4 stars
02/16/2016
I had to improvise w/ what I had on hand--namely fresh cranberries. Big mistake. Go with sweetened dried cranberries but I'd cut out the brown sugar when sauteing the onions. Sweetened cranberries will be enough sweetness for this savory dish. Read More
(20)
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Rating: 5 stars
11/01/2003
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. Read More
(18)
Rating: 5 stars
11/01/2003
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. Read More
(18)
Rating: 5 stars
10/09/2003
this one is an incredible recipe. time consuming but worth the effort. even the men love this one! Read More
(17)
Rating: 4 stars
09/30/2013
This was pretty good but I had to take 2 tries with it; the first try I found the onions to be WAAAAAY too sweet so I cut down on the brown sugar for the second try. Also I may be from Massachusetts but even I thought the amount of cranberries was a little much. Other than that I enjoyed this. Read More
(16)
Rating: 2 stars
06/21/2013
Well it would have been great except for the fact that it was too buttery and therefore slimy. Read More
(13)