Festive Rice Recipe
My mom and I transformed plain rice by adding feta, cranberries, pumpkin seeds and cayenne. We wound up with a sweet and spicy crowd pleaser. —Lisa de Perio, Dallas, Texas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon salt
- 1/4 cup chopped fresh mint
- 1/2 teaspoon garlic powder
- 2 teaspoons brown sugar
- 1/4 cup dried cranberries
- 1/4 cup butter cubed
- 1/4 cup crumbled feta cheese
- 1 teaspoon white vinegar
- 2-1/4 cups water
- 1 cup uncooked jasmine rice
- 1/4 cup salted pumpkin seeds or pepitas
- 1/4 to 1/2 teaspoon cayenne pepper
- Carbohydrate 6.02016332880745 g
- Cholesterol 25.8979166666667 mg
- Fat 9.06920472224567 g
- Fiber 0.441194445775503 g
- Protein 1.13954916676649 g
- Saturated Fat 5.80319605556169 g
- Serving Size 1 1 serving (26g)
- Sodium 126.390166666235 mg
- Sugar 5.57896888303195 g
- Trans Fat 0.623458888892744 g
- Calories 107 calories
Directions Preheat oven to 325degrees. In a small saucepan, bring first five ingredients to a boil. Remove from heat. Pour over rice in a greased 8-in. square baking dish. Bake, covered, until all liquid is absorbed, 30-35 minutes. Meanwhile, in a small nonstick skillet over medium-high heat, cook pumpkin seeds, brown sugar and cayenne pepper, stirring constantly until sugar melts and cayenne coats pumpkin seeds, about 4-5 minutes. Remove from heat; transfer to a plate, spreading out seeds to cool. Sprinkle cooked rice with feta, mint, cranberries and spiced pumpkin seeds. Yield: 6 servings. Originally published as Festive Rice in Taste of Home December 2016
