Wild Rice With Cranberries and Caramelized Onion |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Add leftover turkey cubes some celery and perhaps some toasted walnuts for next day lunch lettuce leaf topper Ingredients:
3 cups chicken broth |
3/4 cup long grain white rice |
3/4 cup wild rice |
1 tablespoon butter |
5 medium onions, sliced in thin wedges |
1 tablespoon brown sugar |
1 cup dried cranberries |
1 medium tart apple, diced |
1 teaspoon orange zest |
Directions:
1. In a saucepan, combine broth and both rices.
2. Bring to a boil over med-high heat.
3. Reduce heat to low.
4. Cover and simmer 45 minutes, or until rice is tender and liquid is absorbed.
5. Meanwhile, in a large skillet, over medium-high heat, melt butter.
6. Add onions and brown sugar.
7. Cook 6 minutes or until the liquid is absorbed and onions are soft and translucent. Reduce heat to low and slowly cook onions, stirring often until they are caramelized.
8. Stir in dried cranberries.
9. Cover and cook over low heat for another 10 minutes until the cranberries swell.
10. Gently fold into the rice mixture.
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