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Fall Seasoned Brown Rice with Dried Cherries, Almonds, Brie and Sage

Fall Brown Rice

Fall is in full swing and the flavors in my meals these days are showing it! I am one of those people who really enjoys thyme, rosemary and sage year-round, namely because it reminds me of a cozier time of year.

I know I’ve made it clear that I love to cook for friends who have food allergies because it is fun to be able to help them feel at home without having to worry about not eating what everyone else is eating. Selfishly, though, I think it is really fun to challenge myself to find new foods that I can make as well. I won’t compare this incredible rice dish to dressing; however, it is certainly one that could replace (or be a gluten-free option) at a Thanksgiving table as well!

While everything about this is delicious, I have to say I’m a sucker for the melty Brie and rice combination. That unctuous texture-filled bite is the kind of stuff I live for, and with two of the finest ingredients around if you ask me. Plus wouldn’t it be nice to use Brie for something other than a baked appetizer?

I hope you enjoy this rice as much as we do!


Fall Seasoned Brown Rice with Dried Cherries, Almonds, Brie and Sage

Serves 4-6


  • 1 cup Riceland Medium Grain Brown Rice
  • 1 tablespoon butter
  • 2 cups chicken or vegetable stock
  • ¼ teaspoon salt
  • ¼ teaspoon poultry seasoning
  • ½ cup dried cherries
  • ½ cup toasted almonds
  • 1 tablespoon fresh sage, finely chopped
  • 3 ounces Brie cheese, cubed


  1. To cook the rice, combine the first five ingredients in a 2-quart saucepan fitted with a lid.
  2. Bring the mixture to a boil over high heat, then cover and reduce to low.
  3. Cook for 38-42 minutes, until all of the stock is absorbed and the rice is tender.
  4. Immediately after cooking stir in the dried cherries and sage.
  5. Cover and allow the rice to sit for about 5 minutes; this allows the cherries to plump up and the sage to fully flavor the rice.
  6. Add the toasted almonds and lightly stir in the Brie, then serve immediately allowing the Brie to gently melt into the rice.

Post and recipe by The Women Bloggers member Heather Disarro of HeathersDish.com.