Harvest Rice Dish
Ingredients
- ½ cup slivered almonds
- 2 cups chicken broth
- ½ cup uncooked brown rice
- ½ cup uncooked wild rice
- 3 tablespoons butter
- 3 onions, sliced into -inch wedges
- 1 tablespoon brown sugar
- 1 cup dried cranberries
- ⅔ cup fresh sliced mushrooms
- ½ teaspoon grated orange zest
- salt and ground black pepper to taste
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place almonds on an ungreased baking sheet. Toast in the preheated oven, 5 to 8 minutes; set aside.
- Bring broth, brown rice, and wild rice to a boil in a medium saucepan. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.
- Melt butter in a medium skillet over medium-high heat. Add onions and brown sugar; sauté until butter is absorbed and onions are translucent and soft. Reduce heat; cook until onions are caramelized, 20 minutes more.
- Stir cranberries and mushrooms into onions; cover. Cook until berries start to swell, about 10 minutes. Stir in almonds and orange zest; fold into cooked rice mixture. Season with salt and black pepper.
Source
Original recipe: View Original