Best 9 Brown Rice Pilaf With Mushrooms Almonds And Cranberries Recipes

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Are you looking for a delectable and wholesome dish that combines the goodness of brown rice, the earthy flavor of mushrooms, the nutty crunch of almonds, and the sweet and tangy taste of cranberries? Look no further than brown rice pilaf with mushrooms, almonds, and cranberries. This dish is not only easy to prepare but also a delightful culinary experience that will tantalize your taste buds with every bite. The combination of flavors and textures in this dish creates a symphony of flavors that will leave you craving for more. Let's embark on a culinary journey and discover how to prepare this delectable dish that is sure to impress your family and friends.

Here are our top 9 tried and tested recipes!

CRANBERRY, ALMOND & MUSHROOM RICE PILAF



Cranberry, Almond & Mushroom Rice Pilaf image

Add cranberries, thyme and almonds to a mushroom rice pilaf for Cranberry, Almond & Mushroom Rice Pilaf, a tasty side dish. Our Cranberry, Almond and Mushroom Rice Pilaf is great for any holiday or part of a weeknight dinner.

Provided by My Food and Family

Categories     Grains

Time 32m

Yield 6 servings, about 1 cup each

Number Of Ingredients 8

2 tsp. canola oil
1 small onion, chopped
1-1/2 cups sliced fresh mushrooms
1 can (14 oz.) fat-free reduced-sodium chicken broth
1-1/2 cups whole grain instant brown rice, uncooked
1/2 cup dried cranberries
1/2 tsp. dried thyme leaves
1/2 cup sliced almonds, toasted

Steps:

  • Heat oil in large skillet on medium heat. Add onions; cook and stir 3 min. Add mushrooms; cook 3 min., stirring occasionally.
  • Add all remaining ingredients except nuts; stir. Bring to boil on high heat; cover. Simmer on low heat 10 to 12 min. or until liquid is absorbed.
  • Stir in nuts.

Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

ALMOND CRANBERRY RICE PILAF



Almond Cranberry Rice Pilaf image

Provided by Valerie Bertinelli

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1/4 cup sliced almonds with skins
1/2 onion, finely chopped
1 1/2 cups basmati rice or other long-grain white rice
1/2 cup dried cranberries
1 cup chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley

Steps:

  • Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
  • Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.

HOME-STYLE BROWN RICE PILAF



Home-Style Brown Rice Pilaf image

This is comfort food at its best with mild flavors and it's simple to make. This is a very versatile dish: if you prefer, you can use almonds in place of the cashews, and cilantro in place of the parsley.

Provided by Candice

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Yield 4

Number Of Ingredients 13

1 ½ cups water
½ teaspoon salt
¾ cup uncooked brown rice
3 tablespoons butter
1 ½ cups chopped onion
1 clove garlic, minced
2 carrots, sliced
2 cups fresh sliced mushrooms
1 cup chickpeas
2 eggs, beaten
freshly ground black pepper
¼ cup chopped fresh parsley
¼ cup chopped cashews

Steps:

  • Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
  • Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
  • Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
  • When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
  • Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 54 g, Cholesterol 115.9 mg, Fat 17.1 g, Fiber 6.7 g, Protein 12.5 g, SaturatedFat 7.3 g, Sodium 653.3 mg, Sugar 6.9 g

BROWN RICE PILAF WITH MUSHROOMS, ALMONDS AND CRANBERRIES



Brown Rice Pilaf With Mushrooms, Almonds and Cranberries image

A nice side dish. You can use just abut any type of rice for this recipe....just adjust the cooking time.

Provided by Abby Girl

Categories     Brown Rice

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
2 cups mushrooms, finely chopped
1 cup red onion, minced
1 teaspoon garlic, minced
1 cup whole grain brown rice
1/2 teaspoon salt
1/4 cup dried cranberries, chopped
1/4 cup slivered almonds, toasted, chopped
2 teaspoons parsley, chopped
1 teaspoon lemon zest, grated

Steps:

  • Heat olive oil in a medium pan over medium high heat. Add mushrooms, onions and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
  • Stir in rice. Cook for 1 minute. Add broth and salt. Bring to a boil. Reduce heat to low and simmer, covered, for about 45 - 50 minutes.
  • Remove from heat. Stir in cranberries, nuts, parsley and lemon zest. Let stand, covered, for 10 minutes before serving.

Nutrition Facts : Calories 172.5, Fat 4.8, SaturatedFat 0.6, Sodium 198.4, Carbohydrate 28.9, Fiber 2.5, Sugar 2.2, Protein 4.4

CRANBERRY AND ALMOND RICE PILAF



Cranberry and Almond Rice Pilaf image

I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.

Provided by BOGINIA2

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 45m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
¾ cup chopped onions
½ cup dried cranberries
1 ½ cups uncooked jasmine rice
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2 green onions, chopped
3 tablespoons chopped fresh cilantro
¼ cup slivered almonds

Steps:

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
  • Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
  • Pour chicken broth into skillet and season with kosher salt and black pepper.
  • Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
  • Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g

BROWN RICE WITH CRANBERRIES AND ALMONDS



Brown Rice with Cranberries and Almonds image

I'm always looking to switch things up during the holiday season. This brown rice with cranberries and almonds dish is just the ticket. It is on the lighter side and uses ingredients I always have on hand. —Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 10 servings.

Number Of Ingredients 11

3 cans (14-1/2 ounces each) beef broth
1/4 cup butter, cubed
1 large onion, chopped
1 cup uncooked long grain brown rice
1/2 cup bulgur
1/2 cup slivered almonds
1/2 cup dried cranberries
3/4 cup minced fresh parsley, divided
1/4 cup chopped green onions
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a large saucepan, bring broth to a simmer; reduce heat to low and keep hot. In a large skillet, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add rice, bulgur and almonds; cook and stir until rice is lightly browned and has a nutty aroma, 2-3 minutes., Transfer to a greased 13x9-in. baking dish. Stir in cranberries, 1/2 cup parsley, green onions, salt and pepper. Stir in hot broth. Bake, covered, 45 minutes. Uncover and continue to cook until liquid is absorbed and rice is tender, 30-35 minutes longer. Remove from oven and fluff with a fork. Cover; let stand 5-10 minutes. Sprinkle with remaining parsley before serving.

Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 658mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

WILD AND BROWN RICE PILAF WITH CRANBERRIES



Wild and Brown Rice Pilaf with Cranberries image

Categories     Side     Bake     Thanksgiving     High Fiber     Cranberry     Dried Fruit     Fall     Healthy     Brown Rice     Wild Rice     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 11

Brown rice
12 ounces chicken stock
1 1/2 ounces diced onion
6 ounces brown rice
Wild Rice
7 ounces apple cider
12 ounces chicken stock
6 ounces wild rice
2 ounces shallots
2 ounces dried cranberries
2 ounces dry white wine

Steps:

  • 1. Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.
  • 2. To make the brown rice, sweat the onions in the reserved cranberry liquid until the onions are translucent. Add the brown rice and stock. Bring the liquid to a boil and cover the pot tightly. Cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 40 minutes.
  • 3. To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium sauce pot. cover the pot tightly, and cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 90 minutes.
  • 4. Place the unpeeled shallots on a bed of coarse salt in a 375°F(190°C) oven until the exterior is very crisp about 20 minutes. Allow the shallots to cool. Remove the skin and shred the flesh.
  • 5. Combine both rices and the plumped cranberries. Garnish with the roasted shallots.

CRANBERRY RICE PILAF



Cranberry Rice Pilaf image

This deliciously different pilaf gets its festive color from tart cranberries, while brown rice provides wholesome flavor. It's excellent alongside poultry.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 cup chicken broth
1/2 cup orange juice
2 tablespoons sugar
1-1/2 cups uncooked instant brown rice
1/2 cup fresh or frozen cranberries, thawed
1 tablespoon butter
2 tablespoons sliced almonds, toasted

Steps:

  • In a large saucepan, bring the broth, orange juice and sugar to a boil. Stir in the rice, cranberries and butter. Reduce heat; cover and cook for 5-8 minutes or until water is absorbed. Remove from the heat and let stand for 5 minutes. Sprinkle with almonds.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 269mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.

QUICK BROWN RICE AND MUSHROOM PILAF



Quick Brown Rice and Mushroom Pilaf image

Save yourself some time cooking dinner tonight with our Quick Brown Rice and Mushroom Pilaf recipe. This Quick Brown Rice and Mushroom Pilaf made with instant brown rice includes mushrooms, walnuts, chopped celery and more!

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 8

2 Tbsp. olive oil
1 small onion, chopped (about 1/2 cup)
1/4 cup chopped celery
1-1/2 cups sliced mushrooms (about 4 oz.)
2-1/2 cups chicken broth
2 cups instant brown rice, uncooked
1/2 cup walnut pieces, toasted
2 Tbsp. chopped fresh parsley

Steps:

  • Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 min. or until crisp-tender, stirring occasionally.
  • Add mushrooms; cook 3 min. or until mushrooms are tender, stirring occasionally. Add broth; stir. Bring to boil.
  • Stir in rice; cover. Reduce heat to medium-low; simmer 5 min. Remove from heat; let stand 5 min. Add walnuts and parsley; mix lightly.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the pilaf will be. Look for fresh, flavorful mushrooms, almonds, and cranberries.
  • Toast the almonds: Toasting the almonds adds a nutty flavor and makes them more crunchy. Be sure to watch them closely so they don't burn.
  • Use a variety of mushrooms: Different types of mushrooms have different flavors and textures. Using a variety of mushrooms will give your pilaf a more complex flavor.
  • Don't overcook the rice: Brown rice takes a little longer to cook than white rice, but it's important not to overcook it. Overcooked rice will be mushy and bland.
  • Let the pilaf rest before serving: Letting the pilaf rest for a few minutes before serving allows the flavors to meld together. This will make the pilaf even more delicious.

Conclusion:

Brown rice pilaf with mushrooms, almonds, and cranberries is a delicious and healthy side dish that can be served with a variety of main courses. It's also a great way to use up leftover rice. With its nutty flavor, crunchy texture, and vibrant colors, this pilaf is sure to be a hit at your next gathering.

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