Description
Harvest Rice is a hearty and flavorful dish featuring a blend of brown and wild rice cooked with sautéed mushrooms, onions, and fresh thyme. Enhanced with garlic, white wine, and chicken broth, it is studded with sweet craisins, tender peas, and crunchy toasted almonds, making it a perfect side or main dish for cozy meals.
Ingredients
Rice and Broth
- 1 ¾ cups brown and wild rice mix
- 5 cups chicken broth (low sodium or no sodium)
- ½ cup white wine
Sautéed Vegetables and Aromatics
- 8 tablespoons unsalted butter
- 1 large onion, chopped
- 8 ounces mushrooms, chopped
- 3 cloves garlic, minced
- ½ tablespoon fresh thyme, chopped
- 1 teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
Add-ins and Garnishes
- ¾ cup craisins, chopped
- 1 cup frozen peas
- 1 cup almonds, slivered and toasted
- 2 tablespoons parsley, chopped
Instructions
- Sauté Onions and Mushrooms: Melt the butter in a large pan over medium heat. Add the chopped onion and sauté for about 2 minutes, until it becomes soft and translucent. Next, add the chopped mushrooms and cook, stirring occasionally, for 3 to 5 minutes until they release their moisture and become tender.
- Add Seasonings and Garlic: Stir in salt, pepper, and fresh thyme to flavor the vegetables. Add the minced garlic and cook for approximately 30 seconds to release its aroma without burning.
- Deglaze with White Wine and Toast Rice: Pour in the white wine and bring it to a boil, allowing the alcohol to cook off. Add the rice mix, stirring well to coat the grains and absorb the wine until the liquid is fully absorbed.
- Cook Rice in Broth: Pour in the chicken broth and stir to combine. Bring the mixture to a boil, then cover and reduce the heat to medium-low. Let it cook for about 20 minutes, stirring occasionally, until the rice is nearly tender.
- Add Craisins, Peas, and Almonds: Stir in the chopped craisins, frozen peas, and half of the toasted almonds. Cover and cook for another 5 to 10 minutes until the rice is fully cooked and the peas are heated through. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Remove from heat and sprinkle the remaining toasted almonds and chopped parsley over the top before serving. This adds a fresh and crunchy finishing touch.
Notes
- Use low sodium or no sodium chicken broth to control the salt level in the dish.
- Toasting the almonds enhances their flavor and adds a nice crunch.
- You can substitute vegetable broth to make this dish vegetarian.
- For a vegan version, replace butter with olive oil and use vegetable broth instead of chicken broth.
- White wine can be omitted or replaced with additional broth if preferred.
