Holiday Rice Dish

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• 2 cups chicken stock
• 1 cup rice
• 3 tablespoons butter
• 2 onions, sliced into wedges
• 1 tablespoon brown sugar
• 1 cup dried cranberries
• 2/3 cup champignon mushrooms
• 1/2 cup toasted slivered almonds
• 1/2 teaspoon grated orange rind
• salt

Recipe

• 1 combine rice and broth in saucepan and bring to boil.
• 2 reduce heat to low, cover and simmer until rice is tender and broth absorbed, about 20 minutes.
• 3 in a medium skillet, melt butter over medium-high heat and add onions and sugar.
• 4 saute until butter is absorbed and onion is translucent and soft.
• 5 lower heat and cook onions for another 15 minutes or until they are caramelised.
• 6 stir in cranberries and mushrooms.
• 7 cover skillet and cook for 10 minutes until cranberries soften and swell.
• 8 stir in nuts and orange zest, then fold into the cooked rice.
• 9 add salt to taste.