This rice side dish differs from others in its richness. ingredients and interesting flavors combining different flavoring shades. In addition, he looks very solemn and Great for a festive table for meat or poultry dishes. What is a mixture of brown and wild rice that raises this dish is a level above plain rice porridge. Such a mixture can buy ready-made or mix two types of rice yourself. Put it out with mushrooms, onions, spices, first in white wine, and then in the broth. Add dried cranberries, green peas, fresh herbs and crunchy almonds, and on your plate will lie not just boiled rice, but real harvest, bright, tasty and fragrant. Nutrition value of one servings: (total 
Calories 415, total fat 21 g, saturated fat g., proteins 11 g., carbohydrates 46 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 50 мин. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 8 tbsp. l butter
- 1 large onion, chopped
- 240 gr. mushrooms chopped
- 1 tsp salt or to taste
- 0.5 tsp pepper or to taste
- 0.5 tbsp. l fresh thyme chopped
- 3 cloves, minced garlic
- 0.5 tbsp. white wine
- 1 and 3/4 Art. mixtures of wild and brown rice
- 5 tbsp. chicken broth, lightly salted or without salt
- 3/4 Art. dried cranberries, chopped
- 1 tbsp. frozen peas
- 1 tbsp. fried almond needles
- 2 tbsp. l parsley chopped
Recipes with similar ingredients: butter, onions, mushrooms, thyme, garlic, white wine, wild rice, brown rice, broth, cranberries, peas, almonds, parsley
Recipe preparation:
- Melt the butter in a large skillet. Add the onion and fry for about 2 minutes until it is soft and transparent. Add the mushrooms, mix and fry until the mushrooms are soft, about 3-5 minutes.
- Add salt, pepper and fresh thyme. Add garlic and fry about another 30 seconds.
- Pour in the wine, bring to a boil and add rice. Stir until the liquid does not completely absorb.
- Pour in chicken stock, mix and bring to a boil. Cover the rice, reduce heat to medium-low and cook about 20 minutes, stirring occasionally, almost until ready rice.
- Add dried cranberries, peas, half almonds and continue cooking (under the lid) for another 5 to 10 minutes. Try on taste and, if necessary, salt and pepper the dish.
- Sprinkle the rice with the remaining almonds and parsley.
