2 cups (500 mL) chicken broth
1/2 cup (125 mL) brown rice
1/2 cup (125 mL) wild rice
3 tbsp (45 mL) butter or margarine
3 medium onions, sliced in thin wedges
2 tsp (10 mL) brown sugar
1 cup (250 mL) Craisins® Dried Cranberries
1/2 tsp (2 mL) finely-grated orange peel
Combine chicken broth and both rices in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 45 minutes or until rice is tender and the liquid is absorbed.
Meanwhile, melt butter in a medium frypan over medium-high heat. Add onions and brown sugar. Cook 6 minutes or until liquid is absorbed and onions are soft and translucent. Reduce heat to low. Slowly cook onions, stirring often for 25 minutes or until they are a caramel colour. Stir in Craisins® Dried Cranberries. Cover and cook over low heat 10 minutes or until cranberries swell. Gently fold cranberry mixture and orange peel into cooked rice. Makes 4 to 6 servings.