Rush Hour Recipes brought to you by Whole Foods Co-op

Harvest Wild Rice

Kathy Alexander, People’s Food Co-op

1/2 c Almonds, slivered

2 c Chicken Broth

1/2 c Brown Rice

1/2 c Wild Rice

3 T Butter

3 Onions, sliced into 1/2 inch wedges

1 T Brown Sugar

1 c Dried Cranberries

2/3 c Mushrooms, sliced

1/2 t Orange Zest

Salt and Pepper to taste

Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.  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.  In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Sauté until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.  Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.

For best flavor and nutrition, Whole Foods Co-op recommends using organic ingredients whenever possible.

The recipe above is for home use only by permission of Whole Foods Co-op.