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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 5 |
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this is enjoyed all year Ingredients:
2 cups vegetable broth |
1/2 cup brown rice, uncooked |
1/2 cup wild rice, uncooked |
1 tablespoon vegetable oil |
3 medium onions, sliced into thin wedges |
2 teaspoons brown sugar |
1 cup quartered cranberries |
1/2 teaspoon finely grated orange zest |
Directions:
1. Combine broth, brown and wild rice in a medium saucepan, bring to a boil over medium-high heat.
2. Reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 15 minutes.
3. Heat oil in medium skillet over medium-high heat, add onions and brown sugar, reduce heat to low; cook onions, stirring often, until they are a caramel color, about 10 minutes.
4. Stir in cranberries, cover and cook over low heat until cranberries are soft, about 6 minutes.
5. Transfer rice to a large serving bowl.
6. Gently fold cranberry mixture and orange zest into cooked rice.
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