Versatile Dish to Suit Your Taste Preference
This nutty-tasting rice side dish is very versatile! It has almonds in it, but they can be omitted if you don’t eat nuts. You can also substitute pecans or other nuts for the almonds, adding extra if you like a more nutty flavor. You can vary the amount of dried cranberries and mushrooms in this recipe. Finally, if you want a vegetarian dish, the recipe details what to use in place of chicken stock and bouillon base. These changes will not affect the end result but might vary the overall serving amount by a little. This recipe makes about 8 one-cup servings.
White and Wild Rice
This recipe uses both white rice and wild rice. The instructions are for using raw rice instead of instant. The cooking times are different for the two kinds of rice, so cook them in two separate pans. Do not cook them together because the white rice cooks quickly, while the wild rice needs a long cook time to soften. You can cook the rice the day before and keep it in the refrigerator until you are ready to make this dish.
The recipe calls for using Better Than Bouillon Roasted Chicken Base and water to cook both types of rice. However, you can substitute your favorite chicken stock or broth for the bouillon. Be careful about adding salt until you taste the cooked rice because some broths and chicken stocks can be salty. Also, if you would like to make this into a vegetarian dish, cook the rice in plain water or in a vegetable broth or Better Than Bouillon Seasoned Vegetable Base.
Toast the Almonds
Use a large skillet to toast the almonds. There is no need to add any cooking oil to the pan. Just add the almond slivers and heat on medium. When the pan gets hot, stir the almonds constantly because they will scorch. They can also go from no browning to over-browning in a few seconds, so be sure to remove them from the pan to another container when they are lightly browned.
Brown the Mushrooms
The mushrooms take a few minutes to brown, but it is worth the effort to do so. You can use the same skillet that you used to toast the almonds. Just flip the mushrooms occasionally so that they brown on both sides. You can also use a six-ounce jar of canned sliced mushrooms in place of fresh ones. Be sure to drain them well so that the water doesn’t splatter in the hot butter.
Wilt the Onions and Add Garlic
Stir in the onions and cook until they have wilted. They usually shrink in size as they cook. Just before they are finished cooking, add the minced garlic and cook until fragrant.
Add the Rice
Add the wild and white rice to the pan and stir to mix well. If you made the rice ahead of time and it is cold from refrigeration, stir over medium heat until thoroughly heated.
Add the Cranberries and Almonds
The dried cranberries will soften in the hot rice and have a pleasing taste. Make sure to break up any clumps of cranberries before you put them into the rice. Always add the almonds just before serving so that they keep their crunchy texture.
Make this Side Dish the Day Before
You can make this dish the day before you want to serve it. It keeps well in the refrigerator. Just stir in the almonds right before serving it. To reheat this side dish, place it in a nonstick skillet and cook on medium heat, stirring often. Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 65 minutes |
| Servings |
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- 4 cups water
- 1 cup wild rice
- 1/2 teaspoon Better Than Bouillon Roasted Chicken Base (for vegetarian, use water or Better Than Bouillon Seasoned Vegetable Base)
- 1 1/2 cups water
- 1 cup jasmine rice
- 1/2 teaspoon Better Than Bouillon Roasted Chicken Base (for vegetarian, use water or Better Than Bouillon Seasoned Vegetable Base)
- 1/3 - 1/2 cup almond slivers
- 6 tablespoons butter
- 2 cups sliced mushrooms (or a 6-ounce jar of sliced mushrooms)
- 2 cups onions, chopped
- 1 clove garlic, minced
- 2/3 cup dried cranberries
- Salt to taste
- Pepper to taste
Ingredients
Wild Rice
White Rice
Rice Side Dish
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- Add the water to a medium-sized pan and bring to a boil. Rinse the wild rice and add it to the boiling water. Add the bouillon base. Place a tight-fitting lid on the pan and cook for 55 to 65 minutes. Drain well.
- Add water to another pan and bring it to a boil. Add the white rice and bouillon base to the water. Place a tight-fitting lid on the pan. Reduce the heat and simmer for 15 to 20 minutes. The rice is done when all the water has been absorbed and the rice is tender. Remove the lid and fluff the rice. Replace the pan lid to keep the rice warm until you are ready to use it.
- Place the almond slivers into a large skillet. On medium-low heat, stir the almonds continuously until they are lightly brown. Move the browned almonds to a plate.
- In the same skillet, melt the butter and add the mushrooms. Saute them until they are golden brown on both sides. Add the onions and saute until they are wilted. Add the garlic and cook until fragrant, about 30 seconds.
- Add the wild rice and white rice to the skillet. Stir until well mixed.
- Add the cranberries and salt and pepper to taste. Stir in the almonds just before serving.
Substitutions
You can substitute chicken stock or broth for Better Than Bouillon Roasted Chicken Base. Do not add salt until you taste the rice because some broths and chicken stocks can be salty.
For a vegetarian dish, you can substitute plain water or Better Than Bouillon Seasoned Vegetable Base.
You can substitute a six-ounce jar of sliced mushrooms for the fresh mushrooms.ย Drain well before adding them to the hot butter.
You can substitute pecans or another nut for the almonds.
Gluten-Free
I do not list this dish as gluten-free because Better Than Bouillon Seasoned Vegetable Base is made in a facility that processes wheat products.ย To make it a gluten-free dish, use bouillon cubes that are certified gluten-free, or use gluten-free chicken stock in place of the bouillon base.
Yield
This recipe makes about 8 one-cup servings.
Garnish
Garnish with chopped fresh parsley if desired.
Links to Bouillon Base
If you are not familiar with the bouillon base used in this recipe, here are links with photos so you know what to buy.ย This product comes in a jar and is a spoonable paste. Click on either name to go to the product.
Better than Bouillon Roasted Chicken Base
Better than Bouillon Seasoned Vegetable Base