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This Cranberry-Pecan Curry Rice is full of Fall flavors and soul-warming curry! Serve it for a weeknight dinner or on Thanksgiving!
Rice is my favorite side dish to whip up with meals. It’s easy and delicious, and everyone loves it. I love how Basmati rice smells while cooking. My kids recognize the smell, too, because they come running in from the other room to ask if we’re having rice for dinner.
Today, I’m sharing with you my Fall-inspired rice recipe. Cranberry and pecans are classic Fall ingredients, and curry is becoming one for me, too. I make a lot of curry dishes during the Fall because they’re warming and so flavorful! I combined these Fall classics for this recipe to make Cranberry-Pecan Curry Rice.
This dish is perfect served as a side during a casual family meal or even a more formal affair like Thanksgiving. I served it alongside turkey, and the combination was perfect!
Some other rice side dishes that I love are:
- Pad Thai Fried Rice
- Coconut Rice
- Simple Fried Rice
- Easy Mexican Rice
- Hawaiian Fried Rice
- Instant Pot Rice Pudding
Cook’s Note:
- This dish can be made ahead of time. Just leave out the chopped parsley before refrigerating the rice.
- To reheat: place in a microwave-safe dish and heat on HIGH for 2 minutes. Stir, then repeat at 1-minute intervals until rice is heated through. Before serving, add the parsley and toss.
Cook’s Tools:
- large saucepan
- large deep pan
- white serving bowl
Cranberry-Pecan Curry Rice
Ingredients
- 3 ½ cups chicken broth
- 2 cups Mahatma Basmati Rice
- 1 Tablespoon butter
- 2 Tablespoons olive oil
- 1 medium yellow onion diced
- 3 large garlic cloves minced
- ¾ cups chopped pecans plus more for garnish
- ¼ cup water
- 2 Tablespoons curry powder
- 2 teaspoons ground ginger
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cups dried cranberries plus more for garnish
- 2 Tablespoons chopped fresh parsley plus more for garnish
Instructions
- In a large sauce pan, bring chicken broth to a boil. Add rice, bring back up to a boil, then reduce heat to a simmer, and cover. Simmer for 20 minutes and fluff with fork.
- Heat a large, deep pan or pot over medium heat. Add oil and onion. Sauté until onion is opaque and the edges are lightly golden; about 5-6 minutes. Add garlic, and pecans. Continue to sauté until fragrant, about 2 minutes. Add fluffed rice, water, curry powder, ginger, salt and pepper. Stir until combined and rice is evenly coated with spices. Add cranberries and parsley; toss to combine. Transfer rice to serving bowl and enjoy!
Nutrition
KC the Kitchen Chopper says
The turmeric in curry powder is one of most powerful anti inflammatory’s you can eat. Great to see it used in this delish rice dish. YUM!
Nicole says
I love curry rice. Never had it with cranberry and pecan though. What a great idea! Bet it tastes amazing 🙂
Manila Spoon says
This seriously sounds delicious! What a very creative and flavorful dish – so yummy!
Janette@culinaryginger says
I love dried fruit in curry dishes for a little sweet bite, great recipe
Katerina says
What a delicious aromatic rice! This is perfect even as a main course!
Linda (Meal Planning Maven) says
What a delicious dish for Thanksgiving Jillian! Love the addition of curry!
Diane says
What a healthy pretty power house of a side dish! I love the intense colors and flavors in this!
Chicago Jogger says
I love the flavors in this dish, especially the addition of curry. This sounds perfect for the holidays 🙂
Elizabeth says
What a beautiful sounding Autumnal rice dish! Bookmarked to try later!
Divya Prakash says
This rice is packed with flavors.. Looks so colorful too.
justine @ Full Belly SIsters says
I LOVELOVELOVE cranberries in savory dishes, such a wonderful addition!
Elena says
What a great recipe! It looks so tasty and delicious!
Del's cooking twist says
I LOVE canberries but I would never have thought to use them this way. I’m curious, I need to try!
Debi @ Life Currents says
This is beautiful! Not the same old boring side dish here! This will be great on my Thanksgiving table!
Coley | ColeyCooks.com says
I love the flavors you have going on here. So fall, but exotic at the same time! Totally adding this one to my Thanksgiving menu. Thanks for the inspiration!
Jillian says
You’re so welcome, enjoy!
Nina says
This is an incredibly tasty dish that I will definitely make again. In fact, it may become an after-Thanksgiving tradition. I added a couple of cups of cubed leftover turkey right before the chopped pecans, making this a great one-dish meal. Next time I will double the amount of cranberries to balance out the spice level a bit.
Jillian says
Nina,
I am thrilled that you loved this recipe! Adding turkey to the rice is genius, I can’t wait to try it!