Description
A variation of a basic rice recipe for the holidays.
Ingredients
- ½ cup slivered almonds
- 2 cups chicken broth
- ½ cup uncooked brown rice
- ½ cup uncooked wild rice
- 3 tablespoons butter
- 3 onions, sliced into 1/2 inch wedges
- 1 tablespoon brown sugar
- 1 cup dried cranberries
- ⅔ cup fresh sliced mushrooms
- ½ teaspoon orange zest
- salt and pepper to taste
Instructions
- Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
- Mix broth
- brown rice
- and wild rice in a medium saucepan
- and bring to boil. Reduce heat to low
- cover
- and simmer 45 minutes
- until rice is tender and broth is absorbed.
- In medium skillet
- melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat
- and cook onions for another 20 minutes
- until they are caramelized.
- Stir cranberries and mushrooms into the skillet. Cover
- and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest
- then fold the mixture into the cooked rice. Salt and pepper to taste.
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
Servings: 6