Harvest Rice

Last night I had the honor of going to a little dinner organized by my multi-talented sister-in-law and some of her multi-talented friends. I do have to say it is slightly intimidating to cook for people who cook really well and are so talented. We ate awesome food and are now exchanging recipes. We were to find a recipe that went along with a harvest theme and bring our dish to share. It was a lot of fun. Next month we are going to still do the cooking club and incorporate a book club theme too. I'm am so excited to finally belong to a cooking club/book club - only 2 of my favorite things. This is going to be fun.

I found my recipe on Allrecipes - love that website. I did adapt it a little to mine own taste but who doesn't do that. Enjoy!

Harvest Rice

1/2 cup slivered almonds
2 cups chicken broth
1/2 cup uncooked brown rice
1/2 cup uncooked wild rice mix
3 tablespoons butter
1 onion finely chopped
1 tablespoon brown sugar
1 cup dried cranberries
2/3 cup fresh sliced mushrooms
salt and pepper to taste

DIRECTIONS
1. Place almonds on an ungreased baking sheet. Toast at 350 degrees F for 5 to 8 minutes.

2. Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.
3. In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.
4. Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds, then fold the mixture into the cooked rice. Salt and pepper to taste.