Friday, December 17, 2010

Wild Rice with Cranberries & Caramelized Onions

This is my new favorite rice!  We eat a lot of rice and so it is nice to have a variety.  This makes a perfect side dish to any meal, especially for the holiday season.  I am not a photographer (nor do I own a nice camera), so this rice is much prettier in person.  Let me know what you think!
2 c. chicken broth ( I use Organic Better than Bouillon from Costco & I always add a little extra)
1 c. wild rice blend
3 T. butter ( I used  nondairy EarthBalance)
1 large onion, sliced in thin wedges
1 T. brown sugar
1 c. Craisins
½ t. finely grated orange zest
1/3 c. pine nuts (or almonds, or nothing if you don't like nuts!)

Combine broth and rice blend in rice cooker and follow rice cooker directions (amounts may need to be modified because of rice cooker).  Meanwhile, melt butter in a medium skillet 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 10-15 min or until they are caramel color.  Stir in dried cranberries and pine nuts.  Cover and cook over low 5 min. until cranberries swell.  Gently fold cranberry mixture and orange zest into cooked rice. 

*If you don't have a rice cooker, go buy one because they are worth it! OR combine broth and rice in a saucepan and bring to a boil.  Reduce to low, cover and simmer 45-60 min. or until rice is tender and the liquid is absorbed.


  1. I love rice, too, and this combination sounds wonderful. Can't wait to try it. I'm going to Hy-Vee this weekend and I'm pretty sure they have the wild rice. Also - anything with craisins has got to be good. Thanks.

  2. Thanks for checking out my recipes. I hope you like this. I'll be posting some other great rice recipes in the near future.