Camilla – Page 10 – Family Feast

You can lift any holiday meal with rice that’s simple, seasonal, and made ahead. Try saffron pilaf or wild rice with cranberries for a warm, nutty side, or go tropical with coconut-lime jasmine. Make risotto or mushroom-thyme for a richer main, or serve sticky rice with mango for dessert. Each recipe is built for easy timing, bold but balanced flavors, and straightforward steps — pick one and keep reading to pick the best match for your menu. Saffron and Almond Pilaf Saffron and Almond Pilaf — golden, fragrant rice studded with toasted almonds. Ingredients: 2 cups long-grain basmati rice, rinsed until water runs clear 3 cups low-sodium chicken or vegetable broth 1 pinch saffron threads (about 10–15 threads) 2 tablespoons hot water (to bloom saffron) 2 tablespoons unsalted butter or olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1/2 cup slivered or sliced almonds 1/4 cup raisins or golden raisins (optional) 1 teaspoon kosher salt (adjust to taste) 1/4 teaspoon ground cinnamon (optional, for warmth) 2 tablespoons chopped fresh parsley or cilantro for garnish Freshly ground black pepper, to taste How to Make: Place saffron threads in 2 tablespoons hot water and let them bloom for 5–10 minutes. In a medium pot, melt butter (or heat oil) over medium heat. Add chopped onion and cook until softened and translucent, about 4–5 minutes. Stir in minced garlic and cook 30 seconds until fragrant. Add slivered almonds and toast, stirring, for 2–3 minutes until lightly golden. If using raisins, stir them in now and let them soften for a minute. Add rinsed rice and gently stir to coat the grains in the butter and flavors for 1–2 minutes. Pour in broth, the saffron with its soaking liquid, salt, and cinnamon if using. Stir once to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit, covered, for 5–10 minutes to steam. Fluff rice with a fork, taste and adjust seasoning with salt and pepper, then stir in chopped parsley or cilantro. Transfer to a serving dish and sprinkle a few extra toasted almonds on top for crunch. Serve warm and enjoy the fragrant, golden goodness — a festive side that feels like a celebration in every bite! Wild Rice With Cranberries and Pecans A cozy, festive side that’s nutty, tangy, and perfect for holiday plates. Ingredients: 1 cup wild rice blend 2 1/2 cups low-sodium chicken or vegetable broth 1/2 teaspoon salt (omit or reduce if broth is salty) 1 tablespoon olive oil or butter 1 small onion, finely chopped 1 celery stalk, finely chopped 1/2 cup dried cranberries 1/2 cup toasted pecans, roughly chopped 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) 1 tablespoon maple syrup or honey (optional, for a touch of sweetness) Freshly ground black pepper, to taste Finely chopped parsley for garnish (optional) How to Make: Rinse the wild rice blend under cold water and drain. In a medium saucepan bring the broth and salt to a gentle boil. Add the rinsed rice, reduce heat to low, cover, and simmer until tender and chewy, about 40–45 minutes (check package instructions for exact time). While the rice cooks, heat the oil or butter in a skillet over medium heat. Add the chopped onion and celery and sauté until softened and fragrant, about 5–7 minutes. Stir in the dried cranberries, thyme, and maple syrup (if using) and warm for 1–2 minutes to plump the cranberries. When the rice is done, fluff with a fork and transfer to a large bowl. Fold in the sautéed vegetable-cranberry mixture and the toasted pecans. Taste and adjust seasoning with black pepper and a little more salt if needed. Sprinkle with chopped parsley before serving. Serve warm as a festive, flavorful side that steals the show—your holiday table just got a little more delicious! Coconut-Lime Jasmine Rice Bright, tropical jasmine rice with creamy coconut and zesty lime—perfect alongside grilled meats or veggie bowls. Ingredients: 1 1/2 cups jasmine rice, rinsed until water runs clear 1 cup canned unsweetened coconut milk 1 1/4 cups water 1/2 teaspoon salt 1 tablespoon granulated sugar (optional, for a hint of sweetness) Zest of 1 lime 2 tablespoons fresh lime juice (about 1 lime) 1 tablespoon coconut oil or neutral oil (optional) 2 tablespoons chopped fresh cilantro (optional, for garnish) Toasted shredded coconut (optional, for garnish) How to Make: Rinse the jasmine rice in a fine-mesh sieve until the water is clear, then drain well. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar (if using). Bring the mixture to a gentle boil over medium heat, stirring once to prevent sticking. As soon as it boils, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and keep covered for 10 minutes to steam and finish cooking. Fluff the rice with a fork, stir in the lime zest, lime juice, and coconut oil (if using) until combined. Transfer to a serving bowl and garnish with chopped cilantro and toasted shredded coconut if you like. Serve and enjoy the bright, creamy flavors—this rice will make any meal feel like a mini vacation! Herbed Basmati With Lemon Zest Bright, fragrant herbed basmati with a lively pop of lemon zest—perfect for holiday tables. Ingredients: 1 1/2 cups basmati rice, rinsed until water runs clear 2 1/4 cups water or low-sodium chicken/vegetable broth 1 tablespoon olive oil or unsalted butter 1 teaspoon kosher salt (adjust if using salted broth) Zest of 1 large lemon (about 1 tablespoon) 2 tablespoons freshly squeezed lemon juice 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh cilantro or dill (your choice) 1 tablespoon chopped fresh chives or green onions 1/4 teaspoon freshly ground black pepper Optional: 1/4 cup toasted slivered almonds or pistachios for crunch How to Make: Rinse the basmati rice in a fine mesh sieve under cold water until the water runs clear; drain well. In a medium saucepan, heat the olive oil or butter over medium heat until shimmering. Add the drained rice and gently toast, stirring, for 1–2 minutes just to coat and warm the grains. Pour in the water or broth and add the salt; bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes. Turn off the heat and let the rice steam, still covered, for 10 minutes more. Meanwhile, combine lemon zest, lemon juice, parsley, cilantro or dill, chives, and black pepper in a small bowl. Fluff the rice with a fork, then gently fold in the lemon-herb mixture until evenly distributed. Taste and adjust seasoning; sprinkle toasted nuts on top if using for crunch. Transfer to a serving bowl and garnish with an extra pinch of lemon zest or herbs. Serve warm and enjoy a bright, herby side that brings fresh holiday cheer to the table! Mushroom and Thyme Risotto Earthy mushroom and fragrant thyme make this risotto a cozy, elegant winner for any holiday table. Ingredients: 6 cups low-sodium chicken or vegetable broth 2 tablespoons olive oil 2 tablespoons unsalted butter 1 small onion, finely chopped 2 cloves garlic, minced 10–12 ounces mixed mushrooms (cremini, shiitake, or button), cleaned and sliced 1 1/2 cups Arborio rice 1/2 cup dry white wine (optional; use extra broth if omitting) 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) Salt and freshly ground black pepper, to taste 1/2 cup freshly grated Parmesan cheese 1–2 tablespoons chopped fresh parsley (optional, for garnish) Extra butter or drizzle of olive oil for finishing (optional) How to Make: Warm the broth in a saucepan over low heat and keep it hot but not boiling. Heat olive oil and 1 tablespoon butter in a large skillet or saucepan over medium heat. Add the chopped onion and a pinch of salt; cook 4–5 minutes until soft and translucent. Stir in the garlic and cook 30 seconds until fragrant. Add the sliced mushrooms and thyme; cook 5–7 minutes until mushrooms release their liquid and start to brown. Season lightly with salt and pepper. Stir in the Arborio rice and cook 1–2 minutes, stirring, so the rice is coated and slightly toasted. Pour in the white wine (if using) and stir until mostly absorbed. Add a ladleful (about 1/2 cup) of hot broth to the rice and stir gently until the liquid is mostly absorbed. Repeat, adding broth one ladle at a time and stirring, allowing absorption between additions. Continue for about 18–20 minutes until the rice is creamy and al dente. Taste and season with more salt and pepper as needed. Remove from heat and stir in the remaining tablespoon of butter and the grated Parmesan until melted and silky. Spoon into bowls, sprinkle with chopped parsley and an extra grind of black pepper, and drizzle a little olive oil or add a pat of butter if you like. Serve warm and cozy — this mushroom and thyme risotto is comfort with a holiday wink. Orange-Scented Arborio With Pistachios Bright, citrusy Arborio studded with crunchy pistachios—festive and elegant. Ingredients: 1 cup Arborio rice 2 tablespoons olive oil or unsalted butter 1 small shallot or 1/4 small onion, finely chopped 1/2 cup dry white wine (optional; substitute with extra broth if you prefer) 3 cups low-sodium chicken or vegetable broth, kept warm Zest of 1 large orange (about 1 tablespoon) 1/3 cup fresh orange juice (about 1 orange) 1/2 cup toasted shelled pistachios, roughly chopped 1/4 cup grated Parmesan cheese (optional, for creaminess) Salt and freshly ground black pepper, to taste 1 tablespoon chopped fresh parsley or mint, for garnish How to Make: Warm the broth in a saucepan and keep it over low heat. Heat the olive oil or butter in a wide skillet or saucepan over medium heat. Add the chopped shallot/onion and sauté until soft and translucent, about 2–3 minutes. Stir in the Arborio rice and toast for 1–2 minutes until edges look translucent. Pour in the white wine (if using) and stir until mostly absorbed. Add a ladleful (about 1/2 cup) of warm broth and stir until mostly absorbed; continue adding broth one ladle at a time, stirring frequently, until rice is creamy and al dente (about 18–20 minutes). When rice is nearly done, stir in the orange zest and orange juice; cook 1–2 minutes more until heated through and slightly sauced. Remove from heat and fold in the grated Parmesan (if using) and half of the chopped pistachios; season with salt and pepper to taste. Spoon into a serving dish and sprinkle with the remaining pistachios and chopped parsley or mint. Enjoy the bright, nutty flavors—this orange-scented Arborio makes a lovely holiday side or a light, festive main. Garlic Butter Parboiled Rice Garlic Butter Parboiled Rice — fragrant, buttery grains that pair with anything on your holiday table. Ingredients: 2 cups parboiled long-grain rice (rinsed until water runs clear) 3 cups low-sodium chicken or vegetable broth 3 tablespoons unsalted butter 3 cloves garlic, minced 1 small onion, finely chopped 1 tablespoon olive oil 1 teaspoon salt (adjust to taste) 1/4 teaspoon black pepper 2 tablespoons fresh parsley, chopped (optional) Zest of 1 lemon (optional, for brightness) How to Make: Heat the olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant. Add the rinsed parboiled rice and stir to coat the grains with butter and aromatics for 1–2 minutes. Pour in the broth, add salt and pepper, and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer for 15–20 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes to steam. Fluff rice with a fork, stir in remaining 2 tablespoons butter, lemon zest (if using), and chopped parsley. Taste and adjust seasoning, then transfer to a serving dish. Enjoy this buttery, garlicky rice alongside your holiday mains — it’s comfort in every fluffy bite! Spiced Curried Rice With Raisins A warm, fragrant rice studded with sweet raisins and sunlit curry spices — perfect for holiday tables. Ingredients: 1 1/2 cups basmati rice, rinsed until water runs clear 2 tablespoons unsalted butter or neutral oil 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger) 1 tablespoon curry powder (mild or hot, to taste) 1/2 teaspoon ground turmeric 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 3 cups low-sodium chicken or vegetable broth 1/2 cup golden or dark raisins 1/3 cup toasted slivered almonds (optional) Salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh cilantro or parsley for garnish Zest of 1 lemon (optional, for brightness) How to Make: Rinse the rice under cold water until it runs clear, then drain well. Heat the butter or oil in a medium saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Stir in the garlic and ginger and cook for 30 seconds until fragrant. Add the curry powder, turmeric, cinnamon, and cumin; toast with the aromatics for about 30 seconds to bloom the spices. Pour in the rice and stir to coat each grain with the spiced mixture for about 1 minute. Add the broth and raisins, stir once, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let the rice sit, covered, for 5 minutes to steam. Fluff the rice with a fork, season with salt and pepper, and stir in the toasted almonds, lemon zest (if using), and chopped cilantro or parsley. Transfer to a serving dish and garnish with a few extra almonds and herbs. Serve warm and enjoy the cozy, sweet-spicy flavors — a holiday side that’s hard to resist! Roasted Red Pepper and Tomato Rice Roasted Red Pepper and Tomato Rice — bright, smoky, and perfect for holiday sides or a cozy weeknight. Ingredients: 1 cup long-grain white rice (or basmati) 1 3/4 cups vegetable or chicken broth 1 cup roasted red peppers, chopped (jarred or homemade) 1 cup canned diced tomatoes, drained 1 small onion, finely chopped 2 cloves garlic, minced 2 tablespoons olive oil 1/2 teaspoon smoked paprika 1/4 teaspoon crushed red pepper flakes (optional, for a little heat) 1 teaspoon salt, or to taste 1/4 teaspoon black pepper 2 tablespoons chopped fresh parsley or basil for garnish 1 tablespoon butter (optional, for finishing) How to Make: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the rice and stir to coat the grains with oil for 1–2 minutes. Mix in the roasted red peppers, diced tomatoes, smoked paprika, red pepper flakes (if using), salt, and black pepper. Pour in the broth, stir once, and bring to a gentle boil. Reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed, about 15–18 minutes. Remove from heat and let sit, covered, 5 minutes to steam. Fluff the rice with a fork, stir in the butter if using, and sprinkle with chopped parsley or basil. Serve warm and enjoy the smoky, tomatoey goodness — this rice will steal the show at your holiday table! Brown Rice With Kale and Toasted Seeds A hearty, nutty brown rice bowl brightened with garlicky kale and crunchy toasted seeds — cozy and wholesome for chilly days. Ingredients: 1 cup brown rice, rinsed 2 cups water or low-sodium vegetable broth 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, minced 5–6 cups packed kale, stems removed and leaves chopped 1/4 teaspoon red pepper flakes (optional) Salt and black pepper to taste 2 tablespoons olive oil or butter (for finishing) 1/3 cup mixed seeds (pumpkin, sunflower, sesame) 1 tablespoon soy sauce or tamari (optional, for depth) 1 teaspoon lemon zest and 1 tablespoon lemon juice (optional, for brightness) How to Make: Combine the rinsed brown rice and water or broth in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer 40–45 minutes until tender and liquid is absorbed. Let rest covered 5 minutes, then fluff with a fork. While the rice cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook 4–5 minutes until soft and translucent. Stir in the minced garlic and red pepper flakes (if using) and cook 30–60 seconds until fragrant. Add the chopped kale, a pinch of salt, and a splash of water; cover and cook 3–5 minutes until the kale is wilted and tender. Season with black pepper. In a small dry skillet over medium, toast the mixed seeds, stirring often, 3–5 minutes until they begin to pop and turn golden — watch closely so they don’t burn. Stir the cooked rice into the skillet with the kale (or combine in the rice pot), drizzle with the finishing olive oil or butter, and add soy sauce/tamari if using. Mix gently to combine. Fold in lemon zest and lemon juice if you like a bright finish, then adjust salt and pepper to taste. Sprinkle the toasted seeds over the rice and kale before serving. Serve warm and enjoy the comforting mix of chewy brown rice, savory kale, and crunchy seeds — perfect as a main or a festive side! Coconut Milk Sticky Rice With Mango Sweet, creamy coconut sticky rice paired with ripe mango — a tropical classic that’s simple and irresistible. Ingredients: 1 cup glutinous (sticky) rice 1 1/4 cups water (for soaking/cooking) 1 cup coconut milk (full fat) 1/3 cup granulated sugar 1/4 teaspoon fine sea salt 1 ripe mango (peeled and sliced) Optional topping: 2 tablespoons toasted sesame seeds or toasted coconut flakes **Note: Some recipes call for soaking the rice in water for several hours; see step 1. How to Make: Rinse the sticky rice under cold water until the water runs clear. Soak the rice in enough water to cover for at least 1 hour, preferably 3–4 hours or overnight. Drain. Steam the drained rice in a steamer basket or a colander over simmering water for 20–25 minutes, until tender and translucent. (If using a rice cooker, follow its sticky rice setting or cook with 1 1/4 cups water.) Meanwhile, warm the coconut milk, sugar, and salt in a small saucepan over low heat just until the sugar dissolves; don’t boil. Remove from heat. When the rice is done, transfer it to a bowl and pour about 3/4 of the warm sweetened coconut milk over the rice. Gently fold to combine, cover, and let it sit 10–15 minutes so the rice absorbs the coconut flavor. Taste and add more of the coconut milk if you like it creamier. To serve, scoop sticky rice onto plates, arrange mango slices alongside or on top, and drizzle with any remaining coconut milk. Sprinkle with toasted sesame seeds or coconut flakes if using, and enjoy immediately. A little sweet, creamy, and bright — the perfect tropical finish to any meal! Festive Rice Pudding With Cinnamon and Orange A creamy, warmly spiced rice pudding brightened with orange zest — perfect for cozy holiday evenings. Ingredients: 1 cup short-grain rice (such as Arborio) or medium-grain 4 cups whole milk 1 cup water 1/2 cup granulated sugar 1/4 teaspoon salt 1 cinnamon stick (or 1/2 teaspoon ground cinnamon) Zest of 1 orange (plus extra for garnish) 1 teaspoon vanilla extract 1/2 cup raisins or currants (optional) 2 tablespoons unsalted butter (optional, for richness) Ground cinnamon and orange zest for serving How to Make: Rinse the rice under cold water until the water runs mostly clear. In a medium saucepan, combine rice, water, and a pinch of salt; bring to a gentle boil, then reduce heat and simmer until most water is absorbed (about 10 minutes). Add the milk, cinnamon stick, and sugar to the pot; stir and bring to a gentle simmer over medium-low heat. Cook, stirring frequently to prevent sticking, until the rice is tender and the mixture is thick and creamy (20–30 minutes). Stir in the orange zest, vanilla extract, raisins or currants (if using), and butter until melted and well combined; remove the cinnamon stick. Taste and adjust sweetness or cinnamon as needed; if pudding thickens too much as it cools, stir in a splash of milk to loosen it. Serve warm or chilled, sprinkled with a little ground cinnamon and extra orange zest. Enjoy a bowl of this cozy, citrus-kissed pudding to warm up your holiday season! Cilantro-Lime Mexican Rice Bright, zesty cilantro-lime rice that’s perfect alongside tacos, grilled meats, or as a festive side. Ingredients: 1 cup long-grain white rice 2 cups low-sodium chicken or vegetable broth 1 tablespoon vegetable oil or butter 1 small onion, finely chopped 2 cloves garlic, minced 1/2 teaspoon ground cumin Zest of 1 lime Juice of 1 lime (about 2 tablespoons) 1/2 cup fresh cilantro, chopped Salt and black pepper, to taste How to Make: Rinse the rice under cold water until the water runs clear; drain well. Heat the oil or butter in a medium saucepan over medium heat. Add the chopped onion and cook 3–4 minutes until soft and translucent. Stir in the garlic and cumin and cook 30 seconds until fragrant. Add the rinsed rice and toast, stirring, for 1–2 minutes so each grain is coated. Pour in the broth, bring to a boil, then reduce heat to low and cover. Simmer gently for 15 minutes without lifting the lid. Remove from heat and let sit, covered, for 5–10 minutes to finish steaming. Fluff the rice with a fork, then stir in lime zest, lime juice, and chopped cilantro. Taste and season with salt and pepper as needed. Serve warm alongside your favorite Mexican dishes — bright, fresh, and ready to party on the plate! Conclusion Wrap up your holiday meal with one of these rice dishes. Pick a recipe that matches your main course, then cook it a day ahead when you can. For example, you’ll save time if you prepare Wild Rice with Cranberries and Pecans the night before; reheat gently and fluff before serving. Keep seasonings simple, taste as you go, and use a warm dish to hold the rice. That way you’ll serve fresh, flavorful rice with little stress.