Harvest Rice Medley
An impressive (and surprisingly easy) side dish
Wether you pair this with chicken cordon bleu, pumpkin bisque or eat it as a snack, this rice is simple to prepare and delicious to eat.
Using two types of rice makes it even more impressive.
Although, this dish can be made with any type of rice, I love using long-grain brown rice along with forbidden rice. Chinese legend says that the beautiful dark grains were eaten exclusively by Emperors. Anyone else caught eating it could be put to death. Hence the name "forbidden rice." In addition to being exotic and beautiful, forbidden rice is rich in vitamins and a good source of protein, fiber and complex carbohydrates. The beautiful, rich purple color and the slightly nutty flavor of this delicious grain make my taste buds sing. I look for excuses to use it in recipes.
Step One: Cook the rice. I add one or two teaspoons of Better Than Bullion into the rice cooker. I chose Better Than Bullion because I prefer the taste, but it is also gluten free. Something not all commercial bullion products can claim.
Step Two: Dice the onion and sauté in melted butter until tender (about 3 min.)
Step Three: Add garlic and mushrooms. Sauté until the mushrooms release their moisture. (3 - 5 min.)
Step Four: Stir in the brown sugar. When it is mixed well, add the dried cranberries.
Step Five: Cook until the berries begin to plump.
(Note: Be careful not to overcook. The syrup can turn to toffee if left unattended.)
Step Six: Stir in sautéd mixture. Add roasted pecans. Top with parsley flakes (if desired).
Step Seven: Enjoy
Harvest Rice Medley
1 c. long-grain brown rice
½ c. forbidden rice*
1 Tbs. butter
½ onion, diced
1 Tbs. crushed garlic
8 oz. fresh mushrooms, washed and sliced
2 Tbs. brown sugar
½ - 1 c. pecans, roasted
dried parsley flakes (optional)
1. Prepare rice according to package directions adding bullion to the water.
Note: for better results, prepare the forbidden rice separately. The beautiful purple color tends to “bleed” into the brown rice, giving it an unappealing hue.
2. In a skillet, melt the butter add onion. Cook until translucent - about 3 min.
3. Add the garlic and mushrooms. Sauté until the mushrooms release their moisture.
4. Stir in the brown sugar. When it is mixed well, add the dried cranberries.
5. Cook until the berries begin to plump. (Be careful not to overcook. The syrup can turn to toffee if left unattended.)
6. Stir in roasted pecans. Top with parsley flakes (if desired).
7. Enjoy.
*Found in the bulk section of your local grocery store. I found mine at Broulim's. You can also buy it at WinCo. If forbidden rice isn’t available, wild rice is an acceptable substitute.
