Thanksgiving Rice
Photo © Maja Danica Pečanić
Prep Time
55 min prep time
Number of Servings
5
Recipe Source
Back to the Cutting Board by Christina Pirello ($19.95, BenBella, 2018)
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
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