Fruited Rice

Sydney Mike's Note:

Another recipe gleaned from the Favorite Brand Name Recipes cookbook 'WHOLE-WHEAT COOKING,' this one includes a number of my favorite fruits!

• Total Time: 1 hrs 10 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Servings: 6

• 2 ¼ cups water
• ½ cup brown rice , uncooked
• ½ cup wild rice , uncooked
• 2 tablespoons dried onion flakes
• 1 tablespoon dried parsley flakes
• 1 tablespoon unsalted butter
• 2 teaspoons chicken bouillon granules
• 2 teaspoons brown sugar , packed
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1⁄8; teaspoon ground red pepper
• ¼-½ cup orange juice
• ¼ cup dried apricot , chopped
• ¼ cup dried sweetened cranberries , chopped
• ¼ cup dark raisin

Directions:

1. In large saucepan, combine water, brown rice, wild rice, onion, parsley, butter, bouillon granules, sugar, thyme & both peppers.
2. Bring to boil over high heat, then reduce heat to low.
3. Cover & simmer 45-50 minutes, or until rice is ALMOST tender.
4. Stir in orange juice, apricots, cranberries & raisins.
5. Simmer, uncovered, 15 minutes or until rice is tender.

Reviews

[magpie diner]

I agree, this was really good. What I loved most about it, is how easy it is - most of it thrown together in the beginning, so don't be scared off by the list of ingredients, it only takes a few minutes to get this on the stove. I also really loved the thyme, it complimented the fruity flavours beautifully. Thanks Mike, I like this fancy rice! Made for Veg Swap 16 - Nov09

[SloppyJoe]

This was really good. I used all White Rice and had to do some cooking adjustments. I soaked all the dried fruit in the Orange Juice for about an hour. Got 2 cups of water boiling with all the remaining ingredients and added 1 cup of rice along with the fruit and Orange Juice. Cooked for 20 minutes and it came out perfect. Lovely presentation and nice blend of flavors. Thanks for sharing!

[Recipe Reader]

This has both savory and fruity flavors that go together really well. I made a few changes due to what I had on hand (used converted white rice, with chicken stock instead of bouillon) and adjusted the amounts accordingly. I love this one and look forward to making it again! Thanks, Sydney Mike.