Wild Rice with Cranberries and Carmelized Onions

Good for Thanksgiving!

1 3/4 C. broth 2 large onions (1red, 1 yellow), sliced
2 C. Instant brown rice 2 t. brown sugar
2 C. cooked wild rice 1 C. dried cranberries
4 T. butter ½ t. grated orange peel


In a medium saucepan, heat broth. Add brown rice. Boil 1 minutes. Simmer 5 minutes. Add wild rice. Simmer on low.

Meanwhile, melt butter in skillet over medium heat. Add onions and brown sugar. Cook 6 minutes or until liquid is absorbed and onions and soft and translucent. Reduce heat to low. Slowly cook onions while stirring, for 25 minutes or until caramel in color. Stir in dried cranberries.
Cover and cook over low heat for 10 minutes or until cranberries swell. Gently fold mixture and orange zest into cooked rice.