Wild Rice With Cranberries And Caramelized Onion Food

CRANBERRY RICE WITH CARAMELIZED ONIONS

Steps:

• In a large saucepan, bring broth to a boil. Add the wild rice. Reduce heat; cover and simmer for 10 minutes. Add the brown rice; cover and simmer for 45-50 minutes or until rice is tender and liquid is absorbed., In a large skillet over medium heat, cook the onions and brown sugar in butter until golden brown, stirring frequently. Add the cranberries, orange zest and rice; heat through.

CRANBERRY WILD RICE

Steps:

• In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender., In a large skillet, saute the onion, cranberries and thyme in oil until onion is tender. Add garlic; cook 1 minute longer. Drain rice if needed; stir in onion mixture and pine nuts.

WILD RICE WITH CRANBERRIES AND CARAMELIZED ONIONS

Steps:

• Combine chicken broth and both rices in medium saucepan.
• Bring to a boil over medium-high heat.
• Reduce heat to low.
• Cover and simmer 45 minutes or until rice is tender and the liquid is absorbed.
• Meanwhile, melt butter in a medium skillet over medium-high heat.
• Add onions and brown sugar.
• Cook 6 minutes or until liquid is absorbed and onions are soft and translucent.
• Reduce heat to low and slowly cook onion, stirring often for 25 minutes or until they are caramel color.
• Stir in dried cranberries.
• Cover and cook over low heat for 5 minutes or until cranberries swell.
• Gently fold cranberry mixture and orange zest into cooked rice.

WILD RICE WITH CRANBERRIES AND CARAMELIZED ONION

Steps:

• In a saucepan, combine broth and both rices.
• Bring to a boil over med-high heat.
• Reduce heat to low.
• Cover and simmer 45 minutes, or until rice is tender and liquid is absorbed.
• Meanwhile, in a large skillet, over medium-high heat, melt butter.
• Add onions and brown sugar.
• 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.
• Stir in dried cranberries.
• Cover and cook over low heat for another 10 minutes until the cranberries swell.
• Gently fold into the rice mixture. Serves 8.

WILD RICE WITH CRANBERRIES AND CARAMELIZED ONIONS

Steps:

• 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.

WILD RICE WITH CRANBERRIES & PECANS

Steps:

• Combine the rice, barley, salt, broth and water in a saucepan, bring to a boil, reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
• If any liquid is still remaining after the rice is cooked, drain the rice.
• Heat the olive oil and saute the onion, garlic, celery and carrot until slightly soft but not brown about 3 minutes.
• Sprinkle with the salt, cover the pan, adjust the heat to med-low and cook the vegetables until crisp-tender, 5 minutes longer.
• Add the sage, thyme and parsley and saute 1 minute more.
• Remove from heat.
• Mix in the rice, the pecans and the cranberries.
• Taste and adjust the salt and pepper to taste.
• Note 1- substitutions: you can substitute any nut for the pecans (try walnuts or hazelnuts).
• You can use all wild rice or all barley.
• Note 2- this recipe was originally a stuffing recipe, but I like it as a side dish.
• You can certainly use it to stuff poultry, though.