The holiday season is a time for gathering with loved ones, enjoying delicious meals, and creating memories around the table. If you're looking to add a unique and flavorful side dish to your holiday spread, this rice and cranberries dish is the perfect choice.
Combining the nutty, slightly sweet flavor of Chico Rice Blonde Milled California Japonica Rice with the tartness of dried cranberries, this dish will quickly become a crowd favorite.
This rice side dish not only brings together bold, vibrant flavors but also incorporates a wealth of health benefits from the star ingredient, Blonde Rice. With its smooth, delicate texture and nutritional value, this rice and cranberries side dish is a fantastic addition to any meal, whether it’s a holiday feast or a weeknight dinner.
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Why Choose Rice and Cranberries?
This rice and cranberries side dish is the ultimate holiday rice side dish. With its bright, festive colors and perfect balance of sweet, tart, and savory flavors, it’s sure to become a go-to recipe for your seasonal meals.
The creamy texture of the Blonde Rice combined with the crunchy toasted almonds and fresh parsley creates a dish that is as beautiful as it is delicious.
Whether you are serving it at Thanksgiving, Christmas, or any holiday gathering, this rice side dish will impress your guests and complement any main course. The blend of flavors will enhance everything from traditional turkey and stuffing to roasted vegetables and even mushroom dishes.
Health Benefits of Chico Rice Blonde Japonica Rice
Blonde Milled California Japonica Rice is filled with health benefits that add to the already healthy rice and cranberries side dish:
- Energy for the Body: It’s an excellent source of carbohydrates, providing sustained energy throughout the day.
- Heart Healthy: With low fat and cholesterol content, it’s a great choice for a heart-healthy diet.
- Digestive Health: Thanks to its fiber content, this rice helps regulate digestion and supports a healthy gut.
- Nutrient-Rich: It is packed with essential vitamins and minerals that support metabolic health and overall well-being.
By choosing Blonde Milled California Japonica Rice for your rice side dishes, you’re getting more than just great taste—you’re adding a healthy, nutrient-packed option to your table.
Mushroom Rice – Adding Depth and Flavor
A little savory flavor can go a long way in balancing the sweet and tart elements of this rice and cranberries dish. Adding mushrooms enhances the earthiness of the rice, bringing depth to the overall flavor. Mushrooms are rich in antioxidants, vitamin D, and fiber, which helps boost immunity and supports digestive health.
Including mushroom rice in your holiday spread can complement turkey, ham, or vegetarian dishes beautifully, making this side dish perfect for any guest, whether they are meat eaters or vegetarians. The mushroom rice creates a well-rounded texture that pairs perfectly with the bright pop of cranberries.
Substitutions and Variations
While the traditional recipe for this rice and cranberries side dish is delicious on its own, there are many ways to customize it to fit dietary preferences or personal tastes. Below are a few substitution options and variations to make this dish even more accommodating.
Gluten Free
If you're hosting guests with gluten sensitivities or following a gluten free diet, this rice and cranberries dish is already a great option. Since rice is naturally gluten free, there’s no need for any substitutions in the base of the dish.
Just be sure to use a gluten free broth (such as a vegetable or chicken broth that is specifically labeled gluten free) and check the labels on any additional ingredients, like the wine or dried cranberries, to ensure they are free from gluten.
Vegetarian
For a vegetarian twist, you can keep the base of the dish the same but opt for vegetable broth instead of chicken broth. This will keep the flavor rich and savory without using any animal products.
If you want to add more protein, consider adding roasted tofu or another plant-based protein to the dish. The almonds provide a great crunch and protein boost, so feel free to add more if desired.
Vegan
To make this rice and cranberries side dish vegan, simply swap the butter for a plant-based alternative, such as olive oil or coconut oil. The flavor profile will remain just as delicious, and your vegan guests will appreciate the thoughtful adaptation.
Be sure to use vegetable broth to keep the dish completely plant-based. You can also replace the slivered almonds with another nut or seed, such as sunflower seeds, if you'd prefer a different texture.
Nut-Free
For guests with nut allergies, skip the toasted almonds and instead add a crunchy topping like roasted pumpkin seeds or crispy fried onions. You can also leave the nuts out entirely and let the flavor of the rice and cranberries shine on its own.
Low-Sodium
If you are looking to reduce the sodium content of this dish, choose a low-sodium or no-sodium broth and adjust the seasoning to taste. This will help create a healthier version of the dish without compromising flavor.
Spicy
For those who like a bit of heat, a pinch of red pepper flakes can bring a mild spice to the dish without overpowering the other flavors.
Recipe: Rice and Cranberries Side Dish
Prep Time: 10
Cook Time: 40
Total Time: 50
Servings: 6-8
What You Will Need
- 6 tablespoons unsalted butter (or olive oil for a dairy-free option)
- 1 medium onion, chopped
- 6 ounces mushrooms, chopped (button mushrooms or cremini work well)
- ¾ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 teaspoon fresh thyme, chopped
- 3 cloves garlic, minced
- ⅓ cup white wine (use vegetable broth for a non-alcoholic option)
- 2 cups Chico Rice Blonde Milled California Japonica Rice
- 3 cups chicken broth (or vegetable broth for a vegetarian/vegan option)
- ½ cup dried cranberries, chopped (or you can use craisins for extra sweetness)
- ¾ cup frozen peas
- ¾ cup slivered almonds, toasted (substitute with pumpkin seeds for a nut-free option)
- 2 tablespoons fresh parsley, chopped (optional)
Cooking Instructions:
- In a large pan, melt the butter (or heat the olive oil) over medium heat. Add the chopped onion and sauté until softened.
- Add the chopped mushrooms and cook for another 4-5 minutes until the mushrooms release their moisture and start to brown.
- Stir in the salt, pepper, and fresh thyme.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Pour in the white wine, stirring to deglaze the pan and letting it cook off for about 1 minute.
- Stir in the rice and cook for 2 minutes, letting it absorb the flavors.
- Add the chicken or vegetable broth, bring it to a boil, then reduce the heat to medium-low. Cover the pan and simmer for about 20 minutes, stirring occasionally, until the rice is almost tender.
- Stir in the dried cranberries, peas, and half of the toasted almonds (or pumpkin seeds). Cover and continue to cook for another 5 minutes, allowing the rice to fully absorb the liquid.
- Once the rice is fully cooked and the liquid is absorbed, taste and adjust seasoning with salt and pepper if needed. Garnish with the remaining toasted almonds (or seeds) and fresh parsley, if desired.
Enjoy Your Rice and Cranberries Side Dish!
This rice and cranberries side dish with Chico Rice Blonde Milled California Japonica Rice is the perfect addition to any holiday celebration or special occasion. The combination of flavors and textures create a well-rounded dish that will impress your guests.
With the health benefits of Chico Rice, this dish is as nutritious as it is delicious. Make it your go-to side dish for the holidays and watch as it becomes a beloved favorite at your table.
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