Chickeny Rice with Almonds and Cranberries

Chickeny Rice with Almonds and Cranberries is a delicious mix to have on hand.

Chickeny Rice with Almonds and Cranberries is one of several rice mixes that I make.  I love to have a pile of various mixes ready to go when I need them.  They are cheaper and much healthier–yummier too–than store bought processed mixes.  It really does not take much time at all to make up several of these at the same time and then be ready to go for quite a while.  I take about an hour every 6 months or so and make several mixes of different rice blends and then I am good to go!  During my rice mix hour, I also make Indian Rice with Cashews and Raisins, Beefy Rice and Mushrooms MixTex-Mex Rice Mix and Curried Rice.  That gives us a good supply and variety.

All you need to do is add a bag of this to water in a saucepan, let it simmer 15-18 minutes, add the almonds and craisins and it is ready!  It can also be measured out at cooking time, of course; whatever works for you.  I have a measurement of bouillon on the recipe but take note that all bouillon is not the same.  Read your jar and add what you will need for 4 cups of water.

You can also make it with brown rice.  The instructions will be a little different; 5 cups of water and 50 minutes of cooking time.

The rice is pictured with and delicious with Paleo meatloaf and vegetable stir fry.

I got this recipe from the book, “Meals in Jars”.  You can get it here.

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Print Recipe
Chickeny Rice with Almonds and Cranberries
Chickeny Rice with Almonds and Cranberries
Course Side Dish
Servings
people
Ingredients
Course Side Dish
Servings
people
Ingredients
Chickeny Rice with Almonds and Cranberries
Instructions
  1. Gather your ingredients.
  2. Add rice, onion, bouillon and parsley to quart size bag and almond and craisins to a sandwich bag. Don't forget to check how much bouillon you need for 4 cups of water (5 cups for brown rice). You do not want too much. It is best to put the seasonings on the bottom of the bag and rice on top so there aren't seasonings on the outside of your craisin/almonds bag. Put the sandwich bag inside with the other ingredients, zip and label bag. I print out the cooking directions, cut them out and just tape them to the bag; not fancy but it works.
  3. Put in pantry until ready to use.
  4. When ready to cook, you need just a bag, a saucepan and 4 cups of water (or 5 cups for brown rice).
  5. Set bag of almonds and craisins aside.
  6. Add quart bag of rice mix and water to saucepan. Bring to boil over high heat and then reduce heat and bring to a simmer. Cover and cook for 15-18 minutes for white rice (50 minutes for brown rice). It is done when water is absorbed.
  7. Stir in the almonds and craisins and let sit for 5 minutes before serving.
  8. Serve.
Recipe Notes

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