Rice Pilaf With Fruit and Almonds
Created by KittenCal on December 12, 2011
- Servings: 6
- Prep Time: 10m
- Cook Time: 1h
- Recipe #3463
Ingredients
- 3-4 tablespoons vegetable oil (can use olive oil)
- 1/2 teaspoon dried thyme (rubbed between fingers to release the flavors, do the same with the rosemary)
- 1/2 teaspoon dried rosemary
- 1/2 cup brown rice
- 1/2 cup finely diced carrot
- 1/2 cup chopped onion (or use 1 small onion)
- 1/2 cup coarsely chopped fresh mushrooms
- 1/2 cup uncooked wild rice (washed over well in cold water)
- 3 cups chicken broth
- 1/2 cup long grain uncooked converted white rice (such as Uncle Ben's)
- 1/2 teaspoon fresh ground black pepper, or to taste
- 1/2 cup dried cranberries (can use chopped dried apricots)
- 2 small green onions, chopped
- 1/2 cup toasted chopped almonds (can use toasted walnuts or pecans)
- Salt, to taste
How to Make
-
Step 1: Heat 3-4 tablespoons oil in a large saucepan over medium-high heat. Add in thyme, rosemary, brown rice, diced carrots, onions and mushrooms; saute for 10-12 minutes stirring constantly until the rice is lightly golden brown ( the rice must be lightly browned, if including fresh chopped garlic add in the last 2 minutes of cooking time). Slowly add in wild rice and chicken broth; bring to a boil and simmer, reduce heat to low cover and simmer for 25 minutes.
-
Step 2: Stir in the converted rice and black pepper; continue cooking for another 25 minutes or until the liquid is absorbed and the wild rice is tender.
-
Step 3: Remove from heat then stir in dried fruit, almonds and green onion, season with salt, cover and allow to stand for 5 minutes.
Nutritional Facts
- Serving Size: 1 (175.4 g)
- Calories 309.3
- Total Fat - 5.9 g
- Saturated Fat - 0.7 g
- Cholesterol - 2.5 mg
- Sodium - 303.6 mg
- Total Carbohydrate - 57.7 g
- Dietary Fiber - 6.2 g
- Sugars - 11.8 g
- Protein - 8.3 g
- Calcium - 63 mg
- Iron - 1.8 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.2 mg