Thanksgiving Rice
Bring a delicious but unexpected side dish to your table by making this Thanksgiving Rice packed with veggies, dried fruit, nuts and herbs. Naturally gluten free and can be made vegetarian.
Ingredients
- 2 ½ cups chicken broth
- 1 cup apple juice
- 2 tablespoons unsalted butter
- 2 carrots peeled and diced
- 2 shallots minced
- 1 box button mushrooms, sliced 8 ounces
- 1 ¼ cups brown rice
- ¾ cup wild rice
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 pear cored and diced
- ½ cup dried cranberries
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅓ cup chopped walnuts
- ¼ cup chopped fresh parsley
Instructions
- Preheat oven to 350 degrees F. In medium saucepot, heat broth and juice over medium heat until simmering.
- Meanwhile, heat butter in Dutch oven over medium heat. Add carrots and shallots and cook 3 minutes, stirring occasionally. Add mushrooms; cook 7 to 8 minutes or until mushrooms are browned, stirring occasionally.
- Add brown rice and wild rice; cook 1 minute, stirring constantly. Stir in thyme, bay leaf, rosemary, pear, cranberries, salt, pepper and broth mixture.
- Heat to boiling over medium-high heat, then cover and transfer to oven. Bake 50 minutes or until most liquid is absorbed and rice is tender.
- Remove from oven; remove lid and let stand 5 minutes. Remove bay leaf and herb sprigs. Stir in walnuts and parsley and serve warm or at room temperature.
Calories: 285kcal, Carbohydrates: 51g, Protein: 6g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 435mg, Potassium: 323mg, Fiber: 4g, Sugar: 13g, Vitamin A: 2818IU, Vitamin C: 6mg, Calcium: 38mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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