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Rice Christmas

Christmas Rice

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 10 1x


  • 500g (1lb) brown basmati and wild rice
  • 1.5ℓ (6 cups) vegetable stock
  • 300g (10oz) fine green beans, cut into 2.5cm (1in) pieces
  • 2 onions, finely chopped
  • 30ml (2 tbsp) vegetable oil
  • 5ml (1 tsp) mixed spice
  • 100g (3oz) pecan halves
  • 100g (3oz) cashews, roasted and salted
  • 100g (3oz) dried cranberries
  • 1 pomegranate, seeds only
  • 60ml (4 tbsp) flat leaf parsley, washed and chopped


  1. Boil the rice for 25 minutes in the stock. Drain and set aside.
  2. Boil the beans in salted water for 10 minutes or until tender. Drain and set aside.
  3. Meanwhile, in a large casserole dish, fry the onions in the oil until cooked and softened.
  4. Add the beans, rice and mixed spice to the onions and stir well.
  5. (At this point you can freeze the rice mixture in a large Pyrex container and freeze for later use. After thawing the dish can simply be placed in the oven and reheated.)
  6. Stir in the pecans, cashews and cranberries.
  7. Serve with pomegranate seeds and parsley sprinkled on top.


  • This dish is vegan-friendly but serves as a great side dish as well.
  • Category: Side Dish
  • Cuisine: International


  • Serving Size: 1 serving
  • Calories: 387
  • Sugar: 8.9 g
  • Sodium: 167 mg
  • Fat: 18.4 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 51.6 g
  • Fiber: 5.9 g
  • Protein: 3 g
  • Cholesterol: 1 mg