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Wild rice with caramelized onion and cranberries



  • 2 cups (500 ml) vegetable broth
  • 1/2 cup (125 ml) uncooked brown rice
  • 1/2 cup (125 ml) uncooked wild rice
  • 2 tablespoons (30 ml) wine
  • 3 medium onions minced
  • 2 teaspoons (10 ml) brown sugar
  • 1 cup (250 ml) dried cranberries
  • 1/2 tablespoon (7.5 ml) grated orange zest



  1. In a medium saucepan, mix vegetable broth, brown rice and wild rice.
  2. Bring to a boil over medium high heat.
  3. Reduce heat and simmer for about 45 minutes or until rice is tender and liquid is completely absorbed.
  4. Meanwhile, heat the wine in a medium skillet over medium high heat.
  5. Add onions and brown sugar.
  6. Bake for about 6 minutes or until the liquid is completely absorbed and the onions are tender and transparent.
  7. Reduce heat to minimum.
  8. Cook onions slowly, stirring often, about 25 minutes or until caramelized.
  9. Add cranberries.
  10. Cover and cook over low heat for about 10 minutes or until cranberries are puffed.
  11. Pour the rice into a large serving bowl.
  12. Gently stir in the cranberry mixture and zest in the cooked rice.