Wild Rice and Caramelized Onion Saute

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.