2 c. chicken broth
1/2 c. brown rice
1/2 c. wild rice
3 Tbsp. butter or margarine
3 medium onions, sliced in thin wedges
2 tsp. brown sugar
1 c. dried cranberries
1/2 tsp. finely grated orange zest
Combine chicken broth and both rices 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.
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