Fruity Brown Rice

Fruity brown rice recipe
Photo Credit: Margot Foster

To roast nuts, preheat oven to 350ºF. Spread nuts on a baking sheet and roast 8 minutes, until toasted. Let cool before chopping.

Fruity Brown Rice

  • Serves: 4
  • Prep Time:
  • Cook Time:
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  • 1¼ cups long grain brown rice
  • Water
  • 1 cup mixed dried fruit, such as cranberries or sour cherries, diced (quartered) apricots and dark raisins or currants
  • 2 tablespoons grass-fed butter or coconut oil
  • Sea salt
  • 1/3 cup roasted walnuts or pecans, coarsely chopped (see Note)


  1. Place the rice in a 1-quart saucepan; add cool water to cover, rub the rice with your fingers to wash it and drain through a strainer. Repeat two times—by the third rinse the water should be clear. Return the rice to the pot and add 1¼ cups cold water. Bring the rice and water just to a full boil, cover and reduce the heat to very low; let cool, undisturbed, for 25 to 28 minutes.
  2. Fluff the rice and add the fruit; cover the pot with the lid and let stand 5 to 10 minutes to plump the fruit. Toss in the butter and season with salt. Sprinkle the nuts on top just before serving.