Harvest rice with vegetables and nuts

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 415, total fat 21 G., saturated fats G., proteins 11 G., carbohydrates 46 G., fiber G., cholesterol mg, sodium mg, sugar G.

This rice side dish stands out from others with its rich ingredients and interesting flavor, combining various nuances. It also looks very festive and is perfect for a holiday table with meat or poultry dishes. The combination of brown and wild rice alone elevates this dish beyond simple rice porridge. You can buy this mixture ready-made, or mix the two types of rice yourself. Simmer it with mushrooms, onions, and spices, first in white wine, then in broth. Add dried cranberries, green peas, fresh herbs, and crunchy almonds, and your plate will be filled with not just cooked rice, but a veritable harvest—bright, delicious, and aromatic.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 tablespoons butter
1 large onion, chopped
240 g mushrooms, sliced
1 teaspoon salt or to taste
0.5 tsp pepper or to taste
0.5 tbsp fresh thyme, chopped
3 cloves garlic, crushed
0.5 cups white wine
1 and 3/4 cups wild and brown rice mixture
5 cups chicken broth, lightly salted or unsalted
3/4 cup dried cranberries, chopped
1 cup frozen peas
1 cup toasted almond needles
2 tbsp. l. parsley, chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, onions, mushrooms, thyme, garlic, white wine, wild rice, brown rice, bouillon, cranberry, peas, almond, parsley

Cooking the dish according to the recipe:

Melt the butter in a large skillet. Add the onion and sauté for about 2 minutes, until soft and translucent. Add the mushrooms, stir, and sauté until softened, about 3-5 minutes.
Add salt, pepper, and fresh thyme. Add the garlic and cook for about 30 seconds.

Pour in the wine, bring to a boil, and add the rice. Stir until the liquid is completely absorbed.
Pour in the chicken broth, stir, and bring to a boil. Cover the rice, reduce the heat to medium-low, and simmer for about 20 minutes, stirring occasionally, until the rice is almost done.
Add the dried cranberries, peas, and half the almonds and continue cooking (covered) for another 5-10 minutes. Taste and season with salt and pepper if needed.
Sprinkle the rice with the remaining almonds and parsley.

Categories:

recipe / Calorie content of prepared meals / Main courses / Cereals, legumes / Vegetables and mushrooms

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