Holiday Rice Dish

A light tasty rice side dish that can be served on any occassion. Had this recipe for a couple of years and use it regularly.

• Ready In: 45 mins
• Yields: 6 side serves

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

Directions

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.