6 oz wild rice
2 ½ cups chicken broth
2 tbsp butter , or margarine
1 kg onion, sliced
2 tsp brown sugar
½ tsp allspice
1 cup dried cranberries
1 tsp orange zest
½ cup pecans , or pine nuts, toasted
Prepare wild rice according to package directions, using chicken broth instead of water; exclude seasoning packet.
Melt butter in a skillet and add sugar and onion.
Cook over medium heat until liquid is absorbed.
Turn heat to low and continue cooking until onions caramelize for about 10 minutes.
Add cranberries, allspice, and orange zest.
Cover and cook for about 5 minutes until cranberries plump.
Put rice in a serving bowl and add onions and nuts.
Serve hot.
Sugar: 12g
:
Calcium: 17mg
Calories: 202kcal
Carbohydrates: 31g
Fat: 8g
Fiber: 3g
Iron: 1mg
Potassium: 181mg
Protein: 4g
Saturated Fat: 1g
Sodium: 306mg
Vitamin A: 132IU
Vitamin C: 6mg
