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Company Rice

This colorful side dish has proven itself the best rice recipe with family and friends. One of my late son’s friends always requested ‘that rice’ when he came over for dinner. It’s delicious served with grilled salmon, beef, turkey, lamb roast or ham. — Jayne Shiley, Campbellsport, Wisconsin
  • Total Time
    Prep: 10 min. Cook: 55 min.
  • Makes
    10 servings

Ingredients

  • 1 celery rib, thinly sliced
  • 1 large carrot, finely chopped
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 5 cups chicken broth
  • 1 cup uncooked wild rice
  • 1 cup uncooked long grain rice
  • 2/3 cup dried cherries or cranberries
  • 1/2 cup chopped pecans, toasted

Directions

  • In a large saucepan, saute the celery, carrot and onion in butter until tender. Stir in broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes.
  • Add long grain rice; cover and simmer 20 minutes longer. Stir in cherries; cook until the liquid is absorbed, about 5 minutes longer. Just before serving, stir in pecans.



Test Kitchen Tips
  • Toasting the pecans can be tricky, be sure not to turn your back on them. They can turn from perfectly golden to smoky black in a matter of seconds.
  • Learn how to make perfect rice every time here.
  • Nutrition Facts
    2/3 cup: 238 calories, 7g fat (2g saturated fat), 9mg cholesterol, 516mg sodium, 38g carbohydrate (7g sugars, 2g fiber), 5g protein.

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    Reviews

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    Average Rating:
    • Merrr
      Oct 3, 2018

      Oh wow - this is fantastic!! I can definitely see this becoming a regular in the dinner rotation - the cranberries and pecans take this out of the stratosphere!

    • KookieB
      Sep 22, 2017

      Delish! Our family loves rice in any way it is fixed. This is wonderful as is. Try it!

    • lovestoshop2
      Nov 24, 2012

      A big hit ! made it again.It will be made often in our home . A big thank you

    • lovestoshop2
      Nov 24, 2012

      A big hit ! made it again on saturday. It will be made often in our home . A big thank you

    • 5493
      Mar 26, 2010

      A very colorful sidedish. I made the recipe as is and found it could use a little flavoring that would go well with the pecans. Will make again.