Directions:
- Combine chicken broth and both rices in a medium saucepan. Boil over med-high heat, then reduce to low. Cover and let simmer for 45 minutes or until rice is tender and the all liquid is absorbed.
- While rice is cooking, melt butter in a medium skillet over medium-high heat. Add onions and brown sugar.
- Cook until liquid is absorbed and onions are soft and translucent. Reduce heat to low. Slowly cook onions, until they are caramel color. Stir in dried cranberries.
- Cover and cook over low heat until cranberries swell. Fold cranberries, onions and orange zest into cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.22 Kcal (1328 kJ) | ||
| Calories from fat | 60.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.71g | 10% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 292.4mg | 12% | |
| Potassium | 215.26mg | 5% | |
| Total Carbs | 62.05g | 21% | |
| Sugars | 29.34g | 117% | |
| Dietary Fiber | 5.14g | 21% | |
| Protein | 2.68g | 5% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 27.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 150.31 Kcal (629 kJ) | ||
| Calories from fat | 28.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 10% | |
|---|---|---|---|
| Cholesterol | 7.23mg | 5% | |
| Sodium | 138.55mg | 12% | |
| Potassium | 101.99mg | 5% | |
| Total Carbs | 29.4g | 21% | |
| Sugars | 13.9g | 117% | |
| Dietary Fiber | 2.43g | 21% | |
| Protein | 1.27g | 5% | |
| Vitamin C | 4.5mg | 16% | |
| Iron | 0.6mg | 7% | |
| Calcium | 12.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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