Rubies, Rice & Everything Nice


Yowzer. I didn’t mean to make the world’s most addictive rice dish. Honest. But here is it none the less. Rubies, Rice & Everything Nice was born out of a blah day that ended in stupendous victory-in the form of a side dish. This rice dish will turn your day around too.

There are days when my creativity juices just aren’t flowing. I’m tired, the kids made me feel like a robot stuck on repeat with the phrase “Listen the first time every time”, and my outfit is far from cute or even remotely acceptable for being seen in public. I’m talking about the shirt that has kid stains in all the wrong places and the mom jeans that make my booty look like a double-wide. That’s right. You know exactly what I’m saying. Don’t pretend I’m the only one here who owns clothes like that. Even my husband has “home only” outfits.

I was settling in to make my homemade chicken nuggets with rice as the side dish. As I started cooking the rice and thought to myself, what do I do when I want the rice to have flavor, but I don’t want to turn it into a main dish?

I looked through my cupboards for inspiration. The most random stuff is in my cupboards. Seriously, you would have laughed if you’d seen what I picked out. I stared and the now full counter, trying to find some kind of ruby hidden in the mess.

The Rice Epiphany

Then it happened. It was like my brain went into turbo drive (sorry that’s from a show my boys watch) and I picked out the items like it was predestined or something.

The first thing I did was grill the cooked rice in ghee. That’s right-ghee, as in clarified butter. I heated it on a large skillet and flattened the rice on top like a huge rice cake. Then I flipped it once.

I added some dried cranberries and pecan pieces over the rice and stirred it in.

Waiting just a couple minutes really gets the flavor out of the cranberries and pecans. They soften a bit too. About this time my 8 year-old came into the kitchen and swooned over the smell. “What are you making??” he said in that little boy hangry sound. “Only the best rice you’ve ever had!” I was really on a roll now.

Next was the pomegranate balsamic glaze. This stuff is good on everything in my opinion. For this recipe though, even a little went a long way in flavor. Finally, I added in fresh squeezed lemon juice.

Like I said earlier. Yowzer.

Farm To Table

I’m a huge believer in buying directly from the farmers making the glorious food we eat whenever possible. That’s why I used SacValley Rice for this recipe. Not only is it local, but it is freshly milled too! Did you know rice that we buy from the store can be bagged for 4 years before it gets placed on store shelves and purchased?😳 As someone who’s always striving to eat healthy and fresh food, this unnerved me.

I didn’t even get the chance to turn this one into left overs for the next day. My husband only got a spoonful when he came home from work.

What are you still doing here? Get in the kitchen and start cooking!

Rubies, Rice & Everything Nice

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 5 servings

Serving Size: 1/2 cup

Calories per serving: 174.3

Fat per serving: 6.932 g

Saturated fat per serving: 1.945 g

Carbs per serving: 26.8 g

Protein per serving: 2.016 g

Fiber per serving: 1.404 g

Sugar per serving: 6.615 g

Sodium per serving: 120.8 mg



  1. In a large skillet, heat the ghee.
  2. Add in the cooked rice and cook for 4 minutes.
  3. Flip the rice, then add in the pecans and the cranberries.
  4. Cook for 2 minutes, allowing the flavor to come out of the cranberries.
  5. Pour in the fresh lemon juice and pomegranate balsamic.
  6. Stir together and cook for 5 more minutes on a low simmer.
  7. Add in the salt right at the end and stir.


For the "prep" time I included the time it will take you to first cook the rice before frying it. Plan accordingly!

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