| 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 |
tb |
Cooking wine |
| 3 |
md |
Onions; sliced into thin wedges |
| 2 |
ts |
Brown sugar |
| 1 |
c |
Dried cranberries |
| 1/2 |
ts |
Finely grated orange zest |
INSTRUCTIONS
4 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 <schuller@ix.netcom.com> on Dec 24,
1998, converted by MM_Buster v2.0l.
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