Ingredients:
1 cup Brown Rice
1 cup Wild Rice
3 3/4 cups Water
2 tsp. Salt
1 tsp. Pepper
1/2 cup Olive Oil
2 tbsp. Honey
2 tsp. Orange Zest
1 1/4 cups Dried Cranberries
3 1/2 medium Onions, thinly sliced
Directions:
Combine water, salt, pepper, and both rices in a large stockpot. Bring to boil over medium - high heat. Reduce heat to low. Cover and simmer 45 minutes or until liquid is absorbed. Heat olive oil in large skillet over low to medium heat. Add onions and cook 10 - 15 minutes until onions are soft and translucent. Reduce heat to low. Stir in honey. Cook 20 minutes, stirring often. Add cranberries. Cook 15 minutes or until onions are a caramelized color. Remove from heat. Stir in orange zest. Gently stir onion mixture into rice. Makes 16 cups.
1 cup Brown Rice
1 cup Wild Rice
3 3/4 cups Water
2 tsp. Salt
1 tsp. Pepper
1/2 cup Olive Oil
2 tbsp. Honey
2 tsp. Orange Zest
1 1/4 cups Dried Cranberries
3 1/2 medium Onions, thinly sliced
Directions:
Combine water, salt, pepper, and both rices in a large stockpot. Bring to boil over medium - high heat. Reduce heat to low. Cover and simmer 45 minutes or until liquid is absorbed. Heat olive oil in large skillet over low to medium heat. Add onions and cook 10 - 15 minutes until onions are soft and translucent. Reduce heat to low. Stir in honey. Cook 20 minutes, stirring often. Add cranberries. Cook 15 minutes or until onions are a caramelized color. Remove from heat. Stir in orange zest. Gently stir onion mixture into rice. Makes 16 cups.