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How to make it

  • Combine rice and broth in saucepan and bring to boil.
  • Reduce heat to low; cover and simmer 35-45 minutes, until rice is tender and broth is absorbed.
  • In medium skillet, melt butter over medium-high heat.
  • Add onions and sugar.
  • Saute until butter is absorbed and onions are translucent and soft. Lower heat and cook onions for another 20 minutes, until they are caramelized.
  • Stir in cranberries, mushrooms and minced garlic.
  • Cover skillet and cook for 10 minutes or until berries start to swell. Stir in nuts and orange zest, then fold this mixture into the cooked rice.
  • Add salt and pepper to taste.
  • Makes: 6 - 8 servings

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