Cranberry Rice

Name: Cranberry Rice
Ingredients: 2 cups vegetable broth; 12 cup brown rice, uncooked; 12 cup wild rice, uncooked; 1 tablespoon vegetable oil; 3 medium onions, sliced into thin wedges; 2 teaspoons brown sugar; 1 cup quartered cranberries; 12 teaspoon finely grated orange zest

8 ingredients

6 steps

Ingredients

2 cups vegetable broth
12 cup brown rice, uncooked
12 cup wild rice, uncooked
1 tablespoon vegetable oil
3 medium onions, sliced into thin wedges
2 teaspoons brown sugar
1 cup quartered cranberries
12 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.