Cranberry Rice with Caramelized Onions Recipe

4.5 3 5
Cranberry Rice with Caramelized Onions Recipe
Cranberry Rice with Caramelized Onions Recipe photo by Taste of Home
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Cranberry Rice with Caramelized Onions Recipe

Read Reviews
4.5 3 5
Publisher Photo
Rice provides so many options to a creative cook—the stir-in ideas are endless. In this recipe, dried cranberries star. Their sweet-tart flavor accents my rice combination and gives a festive feel to everyday meals.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Cook: 55 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Cook: 55 min.

Ingredients

  • 2-1/2 cups chicken or vegetable broth
  • 1/2 cup uncooked wild rice
  • 1/2 cup uncooked brown rice
  • 3 medium onions, cut into wedges
  • 2 teaspoons brown sugar
  • 3 tablespoons butter
  • 1 cup dried cranberries
  • 1/2 teaspoon grated orange peel

Directions

In a large saucepan, bring broth to a boil. Add the wild rice. Reduce heat; cover and simmer for 10 minutes. Add the brown rice; cover and simmer for 45-50 minutes or until rice is tender and liquid is absorbed.
In a large skillet over medium heat, cook the onions and brown sugar in butter until golden brown, stirring frequently. Add the cranberries, orange peel and rice; heat through. Yield: 4 servings.
Originally published as Cranberry Rice with Caramelized Onions in Country Woman May/June 2002, p29

Nutritional Facts

1 cup: 400 calories, 10g fat (5g saturated fat), 23mg cholesterol, 674mg sodium, 74g carbohydrate (29g sugars, 6g fiber), 8g protein.

  • 2-1/2 cups chicken or vegetable broth
  • 1/2 cup uncooked wild rice
  • 1/2 cup uncooked brown rice
  • 3 medium onions, cut into wedges
  • 2 teaspoons brown sugar
  • 3 tablespoons butter
  • 1 cup dried cranberries
  • 1/2 teaspoon grated orange peel
  1. In a large saucepan, bring broth to a boil. Add the wild rice. Reduce heat; cover and simmer for 10 minutes. Add the brown rice; cover and simmer for 45-50 minutes or until rice is tender and liquid is absorbed.
  2. In a large skillet over medium heat, cook the onions and brown sugar in butter until golden brown, stirring frequently. Add the cranberries, orange peel and rice; heat through. Yield: 4 servings.
Originally published as Cranberry Rice with Caramelized Onions in Country Woman May/June 2002, p29

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MY REVIEW
Potroast911 User ID: 3101033 34792
Reviewed Nov. 14, 2012

"I took a bite of this before taking it to the table and liked it, however during dinner the flavors quickly became overwhelming. I did not care for the orange zest in combination with the onions and the cranberries seemed unnecessary."

MY REVIEW
MrsRoot User ID: 5175258 55528
Reviewed Oct. 13, 2010

"Made this for part of my Mother In Law's birthday dinner and we all loved it! My variations: I used jasmine because I didn't have wild rice and I added slivered almonds to the carmelized onions. It was very moist and went perfect with smoked turkey and roasted veggies. I think I went a little overboard on the onions, but because I used white onions and they simmered for quit a while, the taste wasn't overpowering at all. Next time I will use less onion, and chop them up smalle rinstead of using wedges (I just think it would go down easier). All in all a great recipe =)"

MY REVIEW
mchcah User ID: 1112539 132515
Reviewed Feb. 3, 2010

"I've made this a number of times and it is always a hit. I caramelize the onions days before because it does take more than an hour, and it smells up the kitchen. I also cut the cranberries down to 1/2 cup. Easily feeds six."

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