Thaw overnight in the fridge and fluff the rice before reheating. If freezing store this dish in a freezer bag with the air pressed out. Store in an airtight container in the fridge for 3 – 4 days. Sub some water and a chicken bouillon cube for the chicken broth to give a flavor concentrate to the dishīe sure to store this dish as soon as it’s cooled as rice is a breeding ground for bacteria.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.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.I like to pair it with anything I’d like to bulk up a bit, to turn a main into a full blown meal!įeel free to pair it with fish, poultry, pork, dang near anything you can think of! How To Get The Most Out Of Your Rice This nice starchy side dish pairs perfectly with just about anything and everything I’ve found. 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. Wild rice can take quite a long time to cook, but it should absorb all the liquid when it’s cooked. Garnish with remaining almonds and parsley.At this time you can also taste for seasoning and adjust with salt and pepper as necessary. Finish the rice: Add the craisins, peas, half of the almonds and continue to cook (covered) for another 5 or 10 minutes.Cover the rice, lower the heat to medium-low, and cook for about 20 minutes, stirring occasionally until rice is almost cooked. Pour in the chicken broth, stir, and bring to a boil. Combine the dish: Pour in the wine, let it come to a boil, and add in the rice.Stir in the garlic and cook for about 30 seconds. Stir in the salt, pepper and fresh thyme. Add the mushrooms, stir and cook until the mushrooms cook down and are soft, about 3 to 5 minutes. Add the onion and saute for about 2 minutes until the onion softens and becomes translucent. Saute the sauteables: Melt butter in a large pan.Parsley – Fresh chopped up fresh to sprinkle liberally over top.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.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.Almonds – Slivered, feel free to just pick up a bag of them at the grocery store for some great crunch.Craisins – These will plump up so nicely and offer a nice sweet yet tart addition to our side.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.Garlic – Use as much or little as you like.Veggies –White or yellow onion diced up as well as some nice mushroom, something like cremini or white.Rice – I used wild rice today, I wanted something packed full of complex carbs, protein, and a bit of chew.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. For the rice I used a brown rice and wild rice mix which I absolutely love. I loaded it with mushrooms, peas, dried cranberries and slivered toasted almonds which add a really nice crunch to the rice. I thought I’d start easy with a side dish, so here’s my recipe for this incredible harvest rice. With Thanksgiving just around the corner, it’s time for some recipes that are worthy our your holiday table. I like to pack mine full of flavor, texture, and fresh ingredients – so it’s quite up to snuff! There’s no reason that wild rice doesn’t get as much love, or can’t be as lovingly made. 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.
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