I
love rice dishes. This recipe is full of different harvest flavors
that go great with poultry. We had this with the Christmas Goose one
year.
INGREDIENTS:
2 cups chicken stock
1/2 cup brown rice
½ cup wild rice
3 tablespoons butter
3 onions, sliced into 1/2-inch wedges
1 tablespoon brown sugar
1/2 cup dried cranberries
2/3 cup fresh sliced mushrooms
½ cup slivered almonds, toasted
½ teaspoon orange zest
salt to taste
ground black pepper to taste
DIRECTIONS:
Combine
rice and broth in saucepan and bring to boil. Reduce heat to low; cover and
simmer 35-45 minutes, until rice is tender and broth is absorbed.
In
medium skillet, melt butter over medium-high heat. Add onions and
sugar. Saute until butter is absorbed and onions are translucent and
soft. Lower heat and cook onions for another 20 minutes, until they
are caramelized. Stir in cranberries and mushrooms. Cover skillet and
cook for 10 minutes or until berries start to swell. Stir in nuts and
orange zest, then fold this mixture into the cooked rice. Add salt and
pepper to taste.
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