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Nutrition Facts
Serving Size 1 (298g) Recipe makes 4 servings
Calories 425
Calories from Fat 187		(44%)
Amount Per Serving		%DV
	Total Fat 20.9g	32%
	Saturated Fat 6.9g	34%
	Monounsaturated Fat 8.8g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 239mg		9%
Potassium 468mg		13%
Total Carbohydrate 52.5g		17%
	Dietary Fiber 5.6g	22%
	Sugars 9.8g
Protein 10.0g		20%
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day after thanksgiving

chia

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cranberry wild rice

Recipe #71978 | 55 min | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: chia
Sep 30, 2003

a great side dish for roast chicken or beef, this can also be used as a stuffing. this recipe is from a taste of home

SERVES 4 -6 (change servings and units)

Ingredients

2 cups chicken stock
1/2 cup wild rice
1/2 cup brown rice
3 tablespoons butter
3 onions, sliced
2 teaspoons brown sugar
1 cup dried cranberries
1/2 cup toasted pecans
1/2 teaspoon orange zest
salt and pepper

Directions

1
in a saucepan combine chicken stock and rices, bring to a boil, then simmer, covered for 45 minutes meanwhile melt butter in a skillet and add onionsand sugar.
2
cook at medium for a few minutes until liquid is absorbed, then turn heat to low and carmelize the onions slowly, for 25 minutes, stirring occasionally stir in dried cranberries and cover, cooking on low for 10 minutes or until cranberries plump up add rice to a medium bowl, add onion mixture and toasted pecans.
3
season with salt& pepper to taste.

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Featured Reviews for This Recipe

From: Marie in NYC

On Feb 15, 2009

I made this as a side dish for New Year's Eve. I'm not a big fan of onions, so I used 1/2 of one large onion and omitted the pecans (since I burned them when toasting!). I made the rices in a rice cooker and the rest in a cast iron skillet. Both me and my boyfriend really enjoyed it. Different and tasty.

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From: Chef Regina V. Smith

On Dec 25, 2008

This was excellent. I added quite a bit more orange zest then the recipe called for as I was looking for more of a orangey zip. I prepared this in advance (early in the day) and reheated it slightly in the microwave just before service. I will definitely make this again. Thanks Chia.

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From: AmberDragonz

On Jan 15, 2008

This was sooo good. I made it for Christmas for myself as an alternative for stuffing. It was wonderful. My mom loved it and practically ate half of the bowl. I will make this over and over again. I used olive oil instead of butter and splenda half and half brown sugar and it came out perfect! Thanks for this recipe.

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From: CardaMom

On May 19, 2004

Excellent!!!! DH and I loved this dish. The combination of flavors was wonderful. I substituted vegetable oil for the butter but other than that made the recipe exactly according to the directions. I'll definitely be making this again. Chia, thanks for posting this delicious recipe!

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