Thanksgiving Rice

Want to make a Thanksgiving rice that every guest can enjoy without worry? Then this simple recipe is the perfect addition to your Thanksgiving menu.

Course Side Dish

Cuisine American

Diet Diabetic, Vegan

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 277kcal

Author Erin Palinski-Wade

Equipment

Medium saucepan
Cooking pan

Ingredients

1 package Original RightRice
1 ⅓ cup chicken or vegetable stock (low sodium)
½ cup raw carrots, diced
½ cup chopped yellow onion
¼ cup white mushrooms, chopped
1 Tbs butter (or dairy free butter)
1 tsp minced garlic
½ cup cranberries
¼ cup pecans
pinch of salt and pepper

Instructions

In a medium saucepan, bring chicken stock to aboil.
Once liquid has reached a boil, add in packet ofRightRice and remove from heat.
Cover pan, remove from heat, and allow to sit for 10 minutes the fluff with a fork.
While the RightRice is cooking, place a pan over medium heat and add butter. Once melted, add in minced garlic, along with carrots, onions, and mushrooms. Sautee until vegetables become tender. Then remove from heat.
Add prepared RightRice to pan along with cranberries, pecans, and salt and pepper to taste. Stir until all ingredients are evenly incorporated.
Serve warm & enjoy.

Notes

This recipe can easily be adapted to meet any dietary need. Replace chicken broth with vegetable stock and opt for dairy-free butter for a vegan, dairy-free alternative.

Leftovers? No problem. You can store leftovers in the refrigerator for up to 3 days.

The vegetables listed in this recipe provide the flavor of a traditional Thanksgiving ‘stuffing,’ but feel free to get creative and incorporate a variety of vegetables depending on your preference.

If you don’t have fresh cranberries available (or want to make this dish when cranberries are out of season), you can swap these with dried cranberries intake and maintain the same delicious flavor.

Nutrition