6 oz box wild rice
2-1/2 cups chicken broth
2 tbsp butter or margarine
1 large onion, sliced
2 tsp brown sugar
1/2 tsp allspice
1 cup dried cranberries
1 tsp orange zest
1/2 cup toasted pecans or pine nuts
| | | Prepare wild rice according to package directions, using chicken broth instead of water; exclude seasoning packet. Melt butter in skillet and add sugar and onion. Cook over medium heat until liquid is absorbed. Turn heat to low and continue cooking until onions caramelize, about 10 minutes. Add cranberries, allspice and orange zest. Cover and cook about 5 minutes until cranberries plump. Put rice in a serving bowl and add onions and nuts. Serve hot. Serves six.
|
|
