2 cups vegetable broth
1/2 cup brown rice, uncooked
1/2 cup wild rice, uncooked
2 tablespoons vegetable oil
3 medium onions, sliced into thin wedges
2 teaspoons brown sugar
1 cup dried cranberries
1/2 teaspoon finely grated orange zest
Combine broth and brown and wild rice in a medium saucepan. Bring to a boil over medium high heat. Reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
Meanwhile, heat oil in medium skillet over medium high heat. Add onions and brown sugar. Cook until liquid is absorbed and onions are soft and translucent, about 6 minutes.
Reduce heat to low. Slowly cook onions, stirring often, until they are a caramel color, about 25 minutes.
Stir in cranberries. Cover and cook over low heat until cranberries swell, about 10 minutes.
Transfer rice to a large serving bowl. Gently fold cranberry mixture and orange zest into cooked rice.
Recipe makes 6 servings.
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