SAMHUINN: Wild Rice with Cranberries and Caramelized Onions
2 cups vegetable broth
1/2 cup brown rice, uncooked
1/2 cup wild rice, uncooked
2 tablespoons vegetable oil
3 medium onions, sliced into thin wedges
2 teaspoons sugar
1 cut dried cranberries
1/2 teaspoon orange zest, finely grated
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 the liquid is absorbed, about 45 minutes.
Meanwhile, heat oil in medium skillet over medium-high heat. Add onions and the 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.
Serving Size : 4
Per serving: 236 Calories (kcal); 9g Total Fat; (35% calories from fat); 5g Protein; 33g Carbohydrate; 1mg Cholesterol; 814mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Recipe By :Ocean Spray Cranberries, Inc.
