• Cooking Time: 1 hour 35 - 40 minutes
  • Servings:
  • Preparation Time:


  • 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 into 1/2 inch wedges
  • 1 tablespoon brown sugar
  • 1 cup dried cranberries
  • 2/3 cup fresh sliced mushrooms
  • 1/2 teaspoon orange zest
  • Salt and pepper to taste


  • Place almonds on an ungreased baking sheet.
  • Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
  • Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.
  • 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.
  • Stir cranberries and mushrooms into the skillet.
  • Cover, and cook 10 minutes 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.


Reprinted from Celi-Yak News Winter 2011

Author Credit: Kathy Alexander

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