Harvest Rice

Serves: 5
Total Calories: 598


2 cups chicken broth
1/2 cup brown rice
1/2 cup wild rice
2 tablespoons butter
3 medium onions, sliced into small wedges (or green onions for additional color, if desired)
1 tablespoon brown sugar
1 cup dried cranberries
2/3 cup sliced mushrooms
1/2 cup toasted almonds slivers
1/2 teaspoon finely grated orange zest
salt and pepper to taste


Combine broth and rice in saucepan and bring to a boil. Reduce heat to low; cover and simmer 35–45 minutes until rice is tender and broth is absorbed.

In medium skillet, melt butter over medium heat. Add onions and brown sugar. Sauté until butter is absorbed and onions are translucent and soft. Lower heat and continue to cook onions until they caramelize. Stir in cranberries and mushrooms. Cover skillet and cook 10 minutes, or until berries start to swell. Stir in nuts and orange zest, then fold this mixture into cooked rice. Salt and pepper to taste, and serve.

Nutritional Facts:

Serves: 5
Total Calories: 598
Calories from Fat: 127

This Harvest Rice recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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