Weekend Cooking

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Ingredients:
7 1/2 cups chicken broth
1 cup dried cranberries
6 tablespoons butter
1 cup wild rice
2 cups brown rice
1 cup slivered almonds
Salt and pepper to taste

Directions:
1. In a small saucepan, bring 1/2 cup broth to a boil. Stir in dried cranberries and mix until coated. Remove from heat, don’t drain broth and set aside. In a medium saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer on low heat for an hour or until the rice is tender and broth has absorbed.
2.In a separate large saucepan, combine 4 tablespoons butter, 4 cups of broth and the brown rice, . Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender and broth has absorbed.
3.In a skillet, saute the almonds in 2 tablespoons of butter until lightly browned. In a bowl, combine the wild rice, brown rice, cranberry/broth mixture, almonds and season with salt and pepper.
Cook’s note: If there’s still a bit of broth that doesn’t absorb, you can either drain it off or place your rice in a covered baking dish and place it in the oven with temperature on warming. To keep the cost down, make with all brown rice, use margarine and rehydrate cranberries with water instead of broth. Estimated cost: $10.29

I know it’s not the weekend, but I made this and had to share. It’s delicious. A definite keeper. It reheats well, so can be made ahead and still taste great.

This entry was posted Wednesday, February 6th, 2008 at 12:35 pm and is filed under Rice Dishes. You can leave a response, or trackback from your own site.