Winter-spiced rice with fruit and nuts

Yea for another successful holiday recipe!

Whenever I think of having rice with a meal, it’s generally used as a side dish, incorporated into stirfrys, or stuffed into something. Unless I’m making risotto, it doesn’t see much time in the spotlight of being the main dish. This time, however, it stole the show. It did have a little help from the nuts and fruit, but whatever, details, details. Amazing, is the only way to describe this recipe. With the cinnamon, fruit, nuts, and a drizzle of maple syrup, you could potentially call this breakfast!

However, we had it for a warm and soothing dinner last night. I consider this a main dish because of all the nutrients, vitamins, protein and fiber you are getting, but I could definitely see this being a great side dish on your holiday table. Plus if you are having any vegan or vegetarian guests, this would work well as their meal along with a side of vegetables.

Winter-spiced rice with fruit and nuts (adapted from Angela’s recipe)

1 cup brown rice, uncooked
1/2 cup mandarin oranges in juice
1/3 cup dried cranberries
1/4 cup almonds
1/4 cup pecans
1 tsp cinnamon
1/2 tsp nutmeg
1 Tbsp pure maple syrup
pinch of salt

1. Combine 2 cups water, 1 cup brown rice, 2 Tbsp mandarin orange juice (from jar), cinnamon, nutmeg, and salt on stove top and bring to a boil. Reduce heat to simmer, cover with lid and let simmer for 30-35 mins or until liquid is soaked into the rice.
2. While the rice is cooking, toast the nuts. Line a pan with parchment paper. Combine all the nuts in a bowl and drizzle with maple syrup and sprinkle with cinnamon, nutmeg and salt. Spread them out on the baking sheet and bake in a 325F oven for about 10 minutes or until golden brown.
3. After rice is done cooking, stir in cranberries and nuts and cook for another couple minutes. Add cinnamon, nutmeg or salt if needed.
4. Gently fold in the mandarin oranges, drizzle with maple syrup and serve warm.

I apologize if you don’t like cinnamon, but to me, if the holiday season had a taste it would be cinnamon and warm spices. So you will probably see them being used a lot over the next month. I loved this recipe and will definitely be making it again in the near future. I hope you enjoy it too!


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