2-1/2 c. chicken broth
1/2 c. uncooked wild rice
1/2 c. uncooked brown rice
3 medium onions, cut into wedges
2 t. brown sugar
3 Tbls. butter
1 c. dried cranberries
1/2 t. grated orange peel
1/2 c. walnut pieces or cashew halves, optional
In a large saucepan, bring broth to a boil.
Add the wild rice. Reduce heat to low; cover and simmer for 10 minutes.
Add the brown rice; cover and simmer for 45-50 minutes or until rice is tender and liquid is absorbed.
In a large skillet over medium heat, cook the onions and brown sugar in butter until golden brown (15-20 minutes), stirring frequently.
Add the cranberries, orange peel and rice; heat through. Stir in nuts if desired.