Curried Rice with Dried Cranberries and Almonds

Recipe adapted by Paulette Motzko From Gifts From Your Kitchen by Susan Frick Carlman below.

This is one of the best rice dishes I’ve ever made my life I will say.

you can vary this in many different ways by the seasonings that you use, and in the nuts that you use to add crunch to the finished dish.

  • 1-1/2 cups long grain brown rice
  • 1/4 cup dried chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 tsp curry powder
  • 1/2 cup dried cranberries I used Craisins that were 50% less sugar
  • 1/4 teaspoon sliced almonds added to the top after the rice is cooked.
  • 1/2 cup dehydrated vegetables I used Mother Earth Products dried vegetable soup mix.
  1. Simply mix all the dry ingredients together and then saute in a skillet for about five seven minutes in 2 tablespoons either grapeseed oil or extra virgin olive oil.
  2. You can also store the dry mix in a jar and then all you have to do is just add 31/2 cups of water or stock of your choice and make it when you want which is really awesome to do, which is what I did.
  3. Bake at 400 degrees Fahrenheit for 1 hour.
  4. Top with sliced almonds or the nut of your choice. Pistachios would be another good substitution for the sliced almonds.
  5. Enjoy!

Recipe adapted by and images by

Paulette Motzko.