|Harvest Rice Dish|
"A version of a fundamental rice recipe for the vacations."
- 1/2 cup slivered almonds
- 2 cups chook broth
- 1/2 cup raw brown rice
- 1/2 cup uncooked wild rice
- 3 tablespoons butter
- three onions, sliced into 1/2 inch wedges
- 1 tablespoon brown sugar
- 1 cup dried cranberries
- 2/three cup clean sliced mushrooms
- half teaspoon orange zest
- salt and pepper to flavor
|Prep : 15M||Cook : 6M||Ready in : 1H45M|
- Place almonds on an ungreased baking sheet. Toast at 350 levels F (one hundred seventy five stages C) for five to eight minutes.
- Mix broth, brown rice, and wild rice in a medium saucepan, and produce to boil. Reduce warmness to low, cover, and simmer 45 mins, until rice is soft and broth is absorbed.
- In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and tender. Reduce heat, and cook onions for any other 20 minutes, until they may be caramelized.
- Stir cranberries and mushrooms into the skillet. Cover, and prepare dinner 10 minutes or until berries begin to swell. Stir in almonds and orange zest, then fold the aggregate into the cooked rice. Salt and pepper to taste.
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