Harvest Rice Medley

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*

3 tsp. bullion (Better Than Bullion is my personal favorite)

1 Tbs. butter

½ onion, diced

1 Tbs. crushed garlic

8 oz. fresh mushrooms, washed and sliced

½ c. dried cranberries (Ocean Spray craisins give me the best results)

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.

Aromatic Basmati Rice

The perfect companion to Chicken Tikka Masala

Feeding a large family often involves hearing a lot of complaining. Every member of the Do-Little Tribe has strong opinions about what makes food worth eating. Some tribe members "don't enjoy cheese," others complain about mushrooms. Peas are offensive. Green beans are “shelled” and only the seeds are worthy of consumption. Do-Little tribe members who turn noses up at peanut butter sandwiches ("I don't eat chunky peanut butter") will beg for sushi - with a crunchy fried onion topping. Apparently, lunch meat is only acceptable on alternate Thursdays when the moon is waxing . . . but not waning . . .  or full. And who can forget the time when a perceived molecule of egg on toast caused vomiting? (I promise, no eggs were allowed near that particular piece of toast.)

Even though I have many picky palates to please, some meals seems to make everyone happy. Rice is one of the things everyone will eat. Sometimes a meal deserves more than plain, white rice. Exotic main dish flavors demand a more sophisticated partner on the plate. I love to spice up the rice that accompanies Chicken Tikka Masala. The subtle cinnamon flavor makes the dish extra delicious. Plus, it couldn’t be easier to make. Just add a cinnamon stick to the rice and water. I love the comforting aroma that fills my home as it steams. I usually use basmati rice because I like the long grains with the tikka masala. But any rice can be used. If you chose a different variety, be sure to use the correct water to rice ratio (directions will be on the package).

Aromatic Basmati Rice

1 c. basmati rice

1 ½ c. water

cinnamon stick

Rice cooker directions:

Place rice, water and cinnamon stick in rice cooker, cook on white rice setting.

Stove top directions:

In a medium-sized sauce pan boil water. When water is at a full boil, add rice and cinnamon stick, stir once. Cover pan with tight-fitting lid and turn heat to low. Simmer 20 min. Remove from heat and let the pan sit for 5 min more.

Remove cinnamon stick and serve.