Name: Harvest Rice Dish
Ingredients: 0.5 cup slivered almonds; 2 cups chicken broth; 0.5 cup uncooked brown rice; 0.5 cup uncooked wild rice; 3 tablespoons butter; 3 onions, sliced into 1/2 inch wedges; 1 tablespoon brown sugar; 1 cup dried cranberries; 2/3 cup fresh sliced mushrooms; 0.5 teaspoon orange zest; salt and pepper to taste

Ingredients

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

Steps

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.