Wild rice with cranberries and caramelized onions

Ingredients

Quantity		Ingredient
2	cups	Vegetable broth
½	cup	Brown rice; uncooked
½	cup	Wild rice; uncooked
2	tablespoons	Cooking wine
3	mediums	Onions; sliced into thin wedges
2	teaspoons	Brown sugar
1	cup	Dried cranberries
½	teaspoon	Finely grated orange zest

Directions

4 TO 6 SERVINGS DAIRY-FREE

The sweet-tartness of dried cranberries really shines through in this dish.

Combine broth and brown and wild rice in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.

Meanwhile, heat cooking wine in medium skillet over medium-high heat. Add onions and brown sugar. Cook until liquid is absorbed and onions are soft and translucent, about 6 minutes. Reduce heat to low. Slowly cook onions, stirring often, until they are a caramel color, about 25 minutes.

Stir in cranberries. Cover and cook over low heat until cranberries swell, about 10 minutes. Transfer rice to a large serving bowl. Gently fold cranberry mixture and orange zest into cooked rice.

Recipe from Ocean Spray Cranberries, Inc.

Recipe by: Vegetarian Times, November 1998, page 104, revised Posted to fatfree digest by Kathleen <schuller@...> on Dec 24, 1998, converted by MM_Buster v2.0l.

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