Harvest Rice Dish
Description
This harvest rice dish recipe combines wild rice, brown rice, slivered almonds, mushrooms, and dried cranberries that are simmered in chicken broth.
Ingredients
•
1/2 cup slivered almonds
•
2 cups chicken broth
•
1/2 cup uncooked brown rice
•
1/2 cup uncooked wild rice
•
3 tablespoons butter
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3 onions, sliced into 1/2 inch wedges
•
1 tablespoon brown sugar
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1 cup dried cranberries
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2/3 cup fresh sliced mushrooms
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1/2 teaspoon orange zest
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salt and pepper to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Place almonds on an ungreased baking sheet. Toast in the preheated oven, 5 to 8 minutes; set aside.
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.
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.
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.