| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Vegetables | Vegetarian | Fruits, Grains and, Side dishes | 6 | Servings |
INGREDIENTS
| 2 | c | Vegetable broth |
| 1/2 | c | Brown rice, uncooked |
| 1/2 | c | Wild rice, uncooked |
| 2 | T | Cooking wine |
| 3 | Onions, sliced into thin | |
| wedges | ||
| 2 | t | Brown sugar |
| 1 | c | Dried cranberries |
| 1/2 | t | Finely grated orange zest |
INSTRUCTIONS
TO 6 SERVINGS DAIRY-FREE The sweet-tartness of dried cranberries really shines through in this dish. Combine broth and brown and wild rice in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 45 minutes. Meanwhile, heat cooking wine in medium skillet over medium-high heat. Add onions and brown sugar. Cook until liquid is absorbed and onions are soft and translucent, about 6 minutes. Reduce heat to low. Slowly cook onions, stirring often, until they are a caramel color, about 25 minutes. Stir in cranberries. Cover and cook over low heat until cranberries swell, about 10 minutes. Transfer rice to a large serving bowl. Gently fold cranberry mixture and orange zest into cooked rice. Recipe from Ocean Spray Cranberries, Inc. Recipe by: Vegetarian Times, November 1998, page 104, revised Posted to fatfree digest by Kathleen <[email protected]> on Dec 24, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 526
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: <1mg
Sodium: 549.6mg
Potassium: 316.2mg
Carbohydrates: 119.9g
Fiber: 10.3g
Sugar: 4.1g
Protein: 5.6g