Harvest Rice Dish || Gracefult Kitchen

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Harvest Rice Dish

Rice

This is a variation of a basic harvest rice dish recipe for the holidays.

Ingredients

½ cup slivered almonds
2 cups chicken broth
½ cup uncooked brown rice
½ cup uncooked wild rice
3 tablespoons butter
3 onions, sliced into ½-inch wedges
1 tablespoon brown sugar
1 cup dried cranberries
⅔ cup fresh sliced mushrooms
½ teaspoon grated orange zest
salt and ground black pepper to taste

Description

Preheat the oven to 350 degrees F (175 degrees C).
Place almonds on an ungreased baking sheet. Toast in the preheated oven, 5 to 8 minutes; set aside.
Bring broth, brown rice, and wild rice to a boil in a medium saucepan. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.
Melt butter in a medium skillet over medium-high heat. Add onions and brown sugar; sauté until butter is absorbed and onions are translucent and soft. Reduce heat; cook until onions are caramelized, 20 minutes more.
Stir cranberries and mushrooms into onions; cover. Cook until berries start to swell, about 10 minutes. Stir in almonds and orange zest; fold into cooked rice mixture. Season with salt and black pepper.