This harvest rice dish recipe combines wild rice, brown rice, slivered almonds, mushrooms, and dried cranberries that are simmered in chicken broth.
Preparation Time
15 mins
Cooking Time
1 hr 30 mins
Total Time
1 hr 45 mins
Calories
278 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place almonds on an ungreased baking sheet. Toast in the preheated oven, 5 to 8 minutes
Step 3
Bring broth, brown rice, and wild rice to a boil in a medium saucepan. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.
Step 4
Melt butter in a medium skillet over medium-high heat. Add onions and brown sugar; sauté until butter is absorbed and onions are translucent and soft. Reduce heat; cook until onions are caramelized, 20 minutes more.
Step 5
Stir cranberries and mushrooms into onions; cover. Cook until berries start to swell, about 10 minutes. Stir in almonds and orange zest; fold into cooked rice mixture. Season with salt and black pepper.