Wild rice with cranberries and caramelized onions
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Vegetable broth |
| ½ | cup | Brown rice; uncooked |
| ½ | cup | Wild rice; uncooked |
| 2 | tablespoons | Cooking wine |
| 3 | mediums | Onions; sliced into thin wedges |
| 2 | teaspoons | Brown sugar |
| 1 | cup | Dried cranberries |
| ½ | teaspoon | Finely grated orange zest |
Directions
4 TO 6 SERVINGS DAIRY-FREE
The sweet-tartness of dried cranberries really shines through in this dish.
Combine broth and brown and wild rice in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
Meanwhile, heat cooking wine in medium skillet over medium-high heat. Add onions and brown sugar. Cook until liquid is absorbed and onions are soft and translucent, about 6 minutes. Reduce heat to low. Slowly cook onions, stirring often, until they are a caramel color, about 25 minutes.
Stir in cranberries. Cover and cook over low heat until cranberries swell, about 10 minutes. Transfer rice to a large serving bowl. Gently fold cranberry mixture and orange zest into cooked rice.
Recipe from Ocean Spray Cranberries, Inc.
Recipe by: Vegetarian Times, November 1998, page 104, revised Posted to fatfree digest by Kathleen <schuller@...> on Dec 24, 1998, converted by MM_Buster v2.0l.