Holiday Rice Dish
Elevate your festive table with this vibrant Holiday Rice Dish, a stunning blend of fragrant basmati rice, colorful vegetables, and holiday-inspired touches like dried cranberries and slivered almonds. Infused with warm spices including cinnamon, cumin, and turmeric, this dish offers a perfect balance of savory and sweet flavors. The addition of sautéed onion, garlic, and bell pepper brings depth, while a splash of broth ties everything together for a rich, aromatic finish. This versatile dish is ready in under an hour and perfect for larger gatherings, serving six with ease. Garnished with fresh parsley, it’s a show-stopper that pairs beautifully with roasted meats or stands out as a hearty vegetarian option on its own. Whether you're looking for a festive side dish or a centerpiece for a special occasion, this Holiday Rice Dish is sure to impress!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3.5 cups Water
- 1 teaspoon Salt
- 2 tablespoons Butter
- 1 medium Onion
- 3 cloves Garlic
- 1 medium Carrot
- 1 medium Red bell pepper
- 0.5 cup Dried cranberries
- 0.5 cup Slivered almonds
- 1 Cinnamon stick
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Ground allspice
- 1 cup Chicken or vegetable broth
- 0.25 cup Fresh parsley
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.
Bring 3.5 cups of water to a boil in a medium saucepan. Add the rice and 1 teaspoon of salt. Lower the heat, cover, and simmer for 15 minutes, or until the rice has absorbed the water. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
While the rice cooks, prepare the vegetables: finely dice the onion and garlic, peel and shred the carrot, and dice the red bell pepper.
In a large skillet or sauté pan, melt the butter over medium heat. Add the onions and garlic, and cook until soft and translucent, about 3-4 minutes.
Stir in the shredded carrot, diced bell pepper, and dried cranberries. Sauté for an additional 5 minutes, or until the vegetables are tender.
Push the vegetable mixture to one side of the pan and add the cinnamon stick, ground cumin, turmeric, and allspice. Toast the spices for 30 seconds before mixing them into the vegetables.
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Let it reduce slightly, about 2-3 minutes.
Gently fold the cooked rice into the skillet, ensuring that the spices and vegetables are evenly distributed. Cook for 2 more minutes to allow the flavors to meld together.
Turn off the heat and sprinkle the slivered almonds over the rice. Cover the skillet and let it rest for 5 minutes to allow the almonds to soften slightly.
Garnish with freshly chopped parsley before serving. Enjoy your Holiday Rice Dish warm!
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3480 mg | 151% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 64.1 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 402 mg | 31% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1614 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
