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Cranberry Wild Rice (Quick Cooking)

  • 2 cups Vegetable Broth
  • 1/2 cup Wild Rice (Quick Cooking) uncooked ()
  • 1/2 cup Long Grain Brown Rice, uncooked
  • 2 Tbsp Vegetable Oil
  • 3 medium Onions slice into thick wedges ()
  • 2 tsp Brown Sugar
  • 1 cup dried Cranberries
  • 1/2 tsp Orange Zest


Combine broth, wild rice and long grain brown 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 oil 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/onion mixture and orange zest into cooked rice.

Makes 4 servings.

Cranberry Wild Rice (Quick Cooking)


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