Thursday, November 3, 2022

Harvest Rice


▢Le Creuset 3.75-Quart Braiser


▢8 tablespoon butter unsalted


▢1 large onion chopped

▢8 ounce mushrooms chopped

▢1 teaspoon salt or to taste

▢½ teaspoon pepper or to taste

▢½ tablespoon fresh thyme chopped

▢3 cloves garlic minced

▢½ cup white wine

▢1 ¾ cups brown and wild rice mix

▢5 cups chicken broth low sodium or no sodium

▢¾ cup craisins chopped

▢1 cup peas frozen

▢1 cup almonds slivered and toasted

▢2 tablespoon parsley chopped


  1. Melt butter in a large pan. Add the onion and saute for about 2 minutes until the onion softens and becomes translucent. Add the mushrooms, stir and cook until the mushrooms cook down and are soft, about 3 to 5 minutes.  
  2. Stir in the salt, pepper and fresh thyme. Stir in the garlic and cook for about 30 seconds.
  3. Pour in the wine, let it come to a boil, and add in the rice. Stir until all the liquid is absorbed.
  4. Pour in the chicken broth, stir, and bring to a boil. Cover the rice, lower the heat to medium-low, and cook for about 20 minutes, stirring occasionally until rice is almost cooked.
  5. Add the craisins, peas, half of the almonds and continue to cook (covered) for another 5 or 10 minutes. At this time you can also taste for seasoning and adjust with salt and pepper as necessary.
  6. Garnish with remaining almonds and parsley.
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