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Harvest Rice




Source of Recipe


WLWT


List of Ingredients




1/2 C slivered almonds
2 C chicken broth
1/2 C uncooked brown rice
1/2 C uncooked wild rice
3 Tbs butter
3 onions, sliced into 1/2 inch wedges
1 Tbs brown sugar
1 C dried cranberries
2/3 C fresh sliced mushrooms
1/2 ts orange zest
salt and pepper to taste


Recipe



Place the almonds on an ungreased baking sheet. Toast at 350 degrees for 5-10 minutes.

Mix broth, brown rice, and wild rice in a medium saucepan and bring to boil. Reduce heat to low, cover and simmer 45 minutes, until rice is tender and broth is absorbed.

In medium skillet, melt butter over medium high heat. Add onions and brown sugar. Saute until butter id absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes until they are carmelized.

Stir cranberries and mushrooms into the skillet. Cover and cook 10 minutes or until berries atart to swell. Still in almonds and orange zest, the fold the mixture into the cooked rice. Salt and pepper to taste.