Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  chicken broth
     1/2           cup  brown rice
     1/2           cup  wild rice
  3        tablespoons  butter or margarine
  3             medium  onions -- sliced in thin
                        -- wedge
  2          teaspoons  brown sugar
  1                cup  craisins sweetened dried cranberries
     1/2      teaspoon  finely grated orange zest

Preparation:

Combine chicken broth and both rices in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 45 minutes or until rice is tender and the liquid is absorbed. Meanwhile, melt butter in a medium skillet over medium-high heat. Add onions and brown sugar. Cook 6 minutes or until liquid is absorbed and onions are soft and translucent. Reduce heat to low. Slowly cook onion, stirring often for 25 minutes or until they are caramel color. Stir in dried cranberries. Cover and cook over low heat for 10 minutes or until cranberries swell. Gently fold cranberry mixture and orange zest into cooked rice.

Nutritional Information:

1159 Calories (kcal); 41g Total Fat; (31% calories from fat); 33g Protein; 168g Carbohydrate; 93mg Cholesterol; 1899mg Sodium