Wild Rice with Cranberries and Caramelized Onions
Recipe shared by Cynthia Bowan from Ocean Spray

2 c. chicken broth
1/2 cup brown rice
1/2 cup wild rice
3 tablespoons butter or margarine
3 medium onions, sliced into thin wedges
2 teaspoon brown sugar
1 cup Sweetened Dried Cranberries
1/2 teaspoon finely grated orange zest

Combine chicken broth and both kinds of rice in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 45 minutes or until rice is tender and the liquid is absorbed. Meanwhile, melt butter in a medium skillet over medium-high heat. Add onions and brown sugar. Cook 6 minutes or until liquid is absorbed and onions are soft and translucent. Reduce heat to low. Slowly cook onions, stirring often for 25 minutes or until they are caramel color. Stir in dried cranberries. Cover and cook over low heat for 10 minutes or until cranberries swell. Gently fold cranberry mixture and orange zest into cooked rice. Makes 4 to 6 servings.

Category:  Side Dishes, Rice, Grains
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