Cranberry Rice Trilogy

Level Easy
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  • 2 cups cranberry juice
  • 1 cup sweetened, dried cranberries
  • 1/2 tsp salt
  • 1 finely chopped onion
  • 3 finely chopped garlic cloves
  • 1/2 cup white rice
  • 1/2 cup black wild rice
  • 1/2 cup mixed rice
  • 1 spoon curry powder
  • Chicken consomme
  • Vegetable oil
  • Salt and pepper to taste
  1. One day in advance, wash wild rice in water until the water is clear; change the water and soak. Place rice in a pan, add 2 cups hot water and 1 cup hot cranberry juice; simmer for approximately one hour or until rice is tender, stirring occasionally with care; season to taste.
  2. Wash white rice. In a skillet with 2 spoons oil, saute half the onion and half the garlic; add white rice and wait until almost transparent. Add 3/4 cup hot water; season, cook over low heat, stirring carefully with a fork occasionally; add 1/3 cup cranberries.
  3. In another saucepan with 3 spoons of oil, add the remaining onion, garlic, and curry powder, mix well; add 1/3 cup cranberries and mixed rice; add one cup cranberry juice and 1/2 cup hot water. Reduce heat, simmer until cooked, stirring occasionally.
  4. Upon serving, carefully mix the 3 types of rice; add remaining cranberries and mix in well. Serve hot. If desired, chopped parsley can be added.
  • 2 cups cranberry juice
  • 1 cup sweetened, dried cranberries
  • 1/2 tsp salt
  • 1 finely chopped onion
  • 3 finely chopped garlic cloves
  • 1/2 cup white rice
  • 1/2 cup black wild rice
  • 1/2 cup mixed rice
  • 1 spoon curry powder
  • Chicken consomme
  • Vegetable oil
  • Salt and pepper to taste
  1. One day in advance, wash wild rice in water until the water is clear; change the water and soak. Place rice in a pan, add 2 cups hot water and 1 cup hot cranberry juice; simmer for approximately one hour or until rice is tender, stirring occasionally with care; season to taste.
  2. Wash white rice. In a skillet with 2 spoons oil, saute half the onion and half the garlic; add white rice and wait until almost transparent. Add 3/4 cup hot water; season, cook over low heat, stirring carefully with a fork occasionally; add 1/3 cup cranberries.
  3. In another saucepan with 3 spoons of oil, add the remaining onion, garlic, and curry powder, mix well; add 1/3 cup cranberries and mixed rice; add one cup cranberry juice and 1/2 cup hot water. Reduce heat, simmer until cooked, stirring occasionally.
  4. Upon serving, carefully mix the 3 types of rice; add remaining cranberries and mix in well. Serve hot. If desired, chopped parsley can be added.