- 2 cups chicken broth
- 1/2 cup brown rice
- 1/2 cup wild rice
- 3 tbsp butter or margarine
- 3 medium onions, peeled and sliced into thin wedges
- 2 tsp brown sugar
- 1 cup dried cranberries
- 1/2 tsp grated orange peel
Combine 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 a caramel color. Stir in cranberries. Cover and cook over low heat for 10 minutes or until cranberries swell.
Gently fold cranberry mixture and orange peel into cooked rice.
4-6 servings