From the kitchen of Dianne Simpson
2 ½ cups chicken broth
½ cup uncooked wild rice
½ cup uncooked brown rice
2 medium onions, cut into wedges
2 teaspoons brown sugar
3 tablespoons butter
1 cup dried cranberries (Craisins)
½ teaspoon grated orange peel
In a large saucepan, bring broth to a boil. Add wild rice.
Reduce heat; cover and simmer for 10 minutes.
Add the brown rice, cover and simmer for 45-50 minutes or until rice is tender and liquid is absorbed.
In a large skillet over medium heat, melt butter and cook the onions and brown sugar until golden brown, stirring frequently. Takes 5-6 minutes for onions to become soft and liguid to be absorbed. Turn heat to low and carefully cook 20-25 minutes longer, until they are carmel in color. Your patience will pay off in great flavor!!!
Add the cranberries, orange peel and rice. Gently stir together and heat through.
Yields 4-6 servings
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