"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Harvest Rice Dish Recipe

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This recipe for Harvest Rice Dish, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Hoppe
Added: Saturday, February 11, 2006


1/2 cup slivered almonds
2 cups chicken broth
1/2 cup uncooked brown rice
1/2 cup uncooked wild rice
3 tablespoons butter
3 onions, sliced in. wedges
1 tablespoon brown sugar
1 cup dried cranberries
2/3 c. fresh sliced mushrooms
1/2 teaspoon orange zest
Salt and pepper to taste

1. Place almonds on an ungreased baking sheet. Toast at 350 for 5 to 8 minutes.
2. Mix broth, brown rice, and wild rice in a medium saucepan, bring to boil. Reduce heat to low, cover, and simmer 45 min. until rice is tender and broth is absorbed.
3. In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.
4. Stir cranberries and mushrooms into the skillet. Cover, and cook 10 min. or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.

Number Of Servings:
Number Of Servings:
Yeilds: 6




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