Harvest Rice Dish

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

Ingredients

• 3 tablespoons butter
• 1 cup dried cranberries
• 1 tablespoon brown sugar
• salt and pepper to taste
• 2 cups chicken broth
• 3 onions, sliced into 1/2 inch wedges
• 0.5 cup slivered almonds
• 0.5 cup uncooked brown rice
• 0.5 cup uncooked wild rice
• 0.5 teaspoon orange zest
• 0.66666668653488 cup fresh sliced mushrooms

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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 3

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 4

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.

Step 5

Place almonds on an ungreased baking sheet. Toast in the preheated oven, 5 to 8 minutes; set aside.