Wild Rice and Caramelized Onion Saute |
4 c. water |
Dissolve bouillon cubes in water. Cook rice in water. If using rice cooker, heat broth to boiling, pour over rice in rice cooker, cover and cook until done (about 45 min.) Otherwise, heat water, bouillon cubes and rice to boiling, cover and simmer until liquid is absorbed. Meanwhile, melt margarine in medium skiller over medium heat. Add onions and brown sugar. Cook 6 min. or until liquid is absorbed and onions are soft and translucent. Reduce heat to low. Cook onion, stirring often, for 25 minutes or until onions are caramel color. Stir in craisins, cover and cook over low heat for 10 mins. or until cranberries swell. Fold cranberry mixture and orange rind into cooked rice. (If made ahead, put in casserole, cover tightly with foil, keep warm in oven). Serves at least six. |
| Return to Dinner Dishes list |