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Nutrition Facts
Serving Size 1 (151g) Recipe makes 6 servings
Calories 187
Calories from Fat 25		(13%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 131mg		5%
Potassium 268mg		7%
Total Carbohydrate 38.5g		12%
	Dietary Fiber 2.6g	10%
	Sugars 13.3g
Protein 4.0g		7%
detailed view... how is this calculated?

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⁽⁶⁾ RATE IT NOW Print Recipe

By: Sydney Mike
Mar 28, 2007

Another recipe gleaned from the Favorite Brand Name Recipes cookbook 'WHOLE-WHEAT COOKING,' this one includes a number of my favorite fruits!

SERVES 6 (change servings and units)

Ingredients

2 1/4 cups water
1/2 cup brown rice, uncooked
1/2 cup wild rice, uncooked
2 tablespoons dried onion flakes
1 tablespoon dried parsley flakes
1 tablespoon unsalted butter
2 teaspoons chicken bouillon granules
2 teaspoons brown sugar, packed
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1/4-1/2 cup orange juice
1/4 cup dried apricot, chopped
1/4 cup dried sweetened cranberries, chopped
1/4 cup dark raisin

Directions

1
In large saucepan, combine water, brown rice, wild rice, onion, parsley, butter, bouillon granules, sugar, thyme & both peppers.
2
Bring to boil over high heat, then reduce heat to low.
3
Cover & simmer 45-50 minutes, or until rice is ALMOST tender.
4
Stir in orange juice, apricots, cranberries & raisins.
5
Simmer, uncovered, 15 minutes or until rice is tender.

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Featured Reviews for This Recipe

From: magpie diner

On Nov 18, 2009

I agree, this was really good. What I loved most about it, is how easy it is - most of it thrown together in the beginning, so don't be scared off by the list of ingredients, it only takes a few minutes to get this on the stove. I also really loved the thyme, it complimented the fruity flavours beautifully. Thanks Mike, I like this fancy rice! Made for Veg Swap 16 - Nov09

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From: Recipe Reader

On Mar 2, 2009

This has both savory and fruity flavors that go together really well. I made a few changes due to what I had on hand (used converted white rice, with chicken stock instead of bouillon) and adjusted the amounts accordingly. I love this one and look forward to making it again! Thanks, Sydney Mike.

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From: Kitzy

On Mar 2, 2009

Mmm, this was really good.I loved the flavour combinations. It was only after I'd bought the cranberries that I realised they were dusted with cinnamon which certainly added an interesting dimension to the dish! Thanks.

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From: Diana #2

On Apr 29, 2007

I love this!!!!! I didn't have any 'dark' raisins, so I used dried blueberries. Excellent. I had it tonight with Pineapple Cranberry Pork Roast, so it was probably overkill where the fruit was concerned....however I certainly got my vitamin 'c' in today. Thanks Syd.....another wonderful recipe.