Recipe - Wild Rice With Cranberries And Caramelized Onions

2 cup Vegetable broth
One half cup Brown rice; uncooked
One half cup Wild rice; uncooked
2 tablespoon Cooking wine
3 md Onions; cut or sliced up into thin
wedges
2 teaspoon Brown sugar
1 cup Dried cranberries
One half teaspoon Finely grated orange zest

4 TO 6 SERVINGS DAIRYFREE

The sweettartness of dried cranberries really shines through in this dish.

Combine broth and brown and wild rice in a medium saucepan. Bring to a boil
over mediumhigh heat. Reduce heat to low; cover and simmer until rice is
tender and liquid is absorbed, about 45 minutes.

Meanwhile, heat cooking wine in medium skillet over mediumhigh heat. Add
onions and brown sugar. Cook until liquid is absorbed and onions are soft
and translucent, about 6 minutes. Reduce heat to low. Slowly cook onions,
stirring often, until they are a caramel color, about 25 minutes.

Stir in cranberries. Cover and cook over low heat until cranberries swell,
about 10 minutes. Transfer rice to a large serving bowl. Gently fold
cranberry mixture and orange zest into cooked rice.

Recipe from Ocean Spray Cranberries, Inc.

Recipe by: Vegetarian Times, November 1998, page 104, revised

Posted to fatfree digest by Kathleen schuller@ix.netcom.com on Dec 24,
1998, converted by MM_Buster v2.0l.