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Rice with Style

When I have visitors, I prepare this using roughly chopped fresh fruit or even leftover veggies, like roasted squash or pumpkins. Most people like rice and a gorgeously herb-flecked dish with crisp nuts and spiciness is difficult to pass up. Sumac is an odd ingredient, but its sour, earthy flavor works nicely in this dish. You can use whatever ground spice you choose as a replacement. This rice may also be used as a filling for a small squash or pumpkin, even without the fruit and vegetables.
Cook Time 45 mins
Servings 4 people


  • 1 cup washed uncooked wild and brown rice mixture
  • 1/2 cup cubed winter squash or pumpkin roasted
  • 1/2 teaspoon coriander powder
  • 1/4 cup chopped almonds as a garnish
  • 1/4 cup dried cranberries unsweetened
  • 1/4 cup fresh flat-leaf parsley trimmed
  • 1/4 teaspoon sumac powder
  • 2 finely sliced green onions
  • 2 teaspoons extra virgin olive oil
  • apple cider vinegar 1 teaspoon
  • Season with salt and pepper to taste.


  • In a medium pot, combine the wild and brown rice. Soak the rice using one inch of cold water. Heat to a boil then reduces to a low flame and cover. Boil for 40 minutes, or till all the liquid has been absorbed. Remove the rice from the flame and set it aside for 5 minutes. With a fork, mix the rice and move it to a wide mixing bowl.
    Toss the rice with cider vinegar, dried cranberries, coriander, sumac, olive oil, roasted pumpkin or squash, green onions, salt, parsley, and pepper. To mix, gently toss everything together. Sprinkle the chopped almonds on top of the rice. Warm the dish before serving. Serves 4 people.