Thanksgiving Rice

Prep Time:

55 min prep time

Number of Servings:

Recipe Source:

From Back to the Cutting Board by Christina Pirello ($19.95, BenBella, 2018), © Maja Danica Pečanić

Ingredients

1 cup medium-grain brown rice, rinsed well
¹⁄₂ cup brown basmati rice, rinsed well
¹⁄₂ cup unsweetened dried cranberries, soaked in warm water for 15 minutes and drained
¹⁄₂ cup organic corn kernels (fresh or frozen)
Grated zest and juice of 1 lime
Grated zest and juice of 1 orange
3 cups spring or filtered water
Generous pinch sea salt
1 cup coarsely minced pecans

Directions

Combine rices, cranberries, corn, lime zest, orange zest, and water in a heavy pot. Cover loosely and bring to a boil. Add salt and cover. Reduce heat to low and cook for 40 to 45 minutes,until all liquid has been absorbed and rice is fluffy.
While rice cooks, place a dry skillet over medium heat. Pan-toast pecan pieces by stirring them in hot skillet until lightly browned and fragrant, taking care not to burn them. Transfer to a small bowl to cool.
When rice is cooked, gently fold in toasted nuts, lime juice, and orange juice. Transfer to a serving bowl and serve immediately.

Nutrition Info:

409 Calories, 7 g Protein, 63 g Carbohydrates, 6 g Fiber, 16 g Total fat (2 g sat), 238 mg Sodium, ★★★ Vitamin B1 (thiamine), Phosphorus, ★★ Vitamin B3 (niacin), B6, C, Magnesium, Zinc

Tags:

Thanksgiving Rice

Ingredients

Directions

You Might Also Like...

Very Easy Samosa

Gluten-Free Apple-Walnut Stuffing

Mashed Sweet Potatoes

Strong Roots Spinach Bites

Search form

Ingredients

Directions

You Might Also Like...

Very Easy Samosa

Gluten-Free Apple-Walnut Stuffing

Mashed Sweet Potatoes

Strong Roots Spinach Bites