Best 6 Cranberry Rice With Carmelized Onions Recipes

CRANBERRY RICE WITH CARMELIZED ONIONS

Steps:

• 1. In a large saucepan bring broth to a boil. add the Wild Rice. Reduce heat , cover and simmer for 10 minutes. Add the brown rice, cover and simmer for 45 to 50 minutes or until rice is tender and liquid is absorbed.
• 2. In a large skillet over medium heat, cook the onions and brown sugar in butter until golden brown stirring frequently. Takes about 20 to 30 minutes to get them nice and golden brown. Add the berries, rice and almonds and heat through. add chicken if you want to make it a meal.

WILD RICE WITH CRANBERRIES AND CARAMELIZED ONIONS

Steps:

• 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 and 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 5 minutes or until cranberries swell.
• Gently fold cranberry mixture and orange zest into cooked rice.

CRANBERRY RICE WITH CARAMELIZED ONIONS

Steps:

• Bring chicken broth to a boil in a large saucepan. Add the wild rice mixture. Cover the saucepan and reduce the heat. Simmer for 10 minutes.
• Add the brown rice, simmer and cover for 45-50 minutes. The rice is done when it's tender and the liquid is absorbed.
• In a large skillet, melt the butter and add the brown sugar and onions. Cook until golden brown, stirring frequently.
• Add the cranberries, grated orange peel, and rice mixture to the onions and heat through.

CRANBERRY SAUCE WITH CARAMELIZED ONIONS

Steps:

• Heat a nonstick 12-inch skillet over medium heat, the melt margarine. While this is happening, cut the onions into 4 wedges each, then thinly slice the wedges crosswise.
• When the butter is melted, add onions to skillet, and cook 15 to 20 minutes or until onions are dark brown and tender, stirring occasionally.
• Increase heat to medium-high. Stir in cranberries, sugar, vinegar, salt, and 1 cup water; heat to boiling. Reduce heat to medium and cook, uncovered, 12 to 15 minutes or until most cranberries pop and mixture thickens slightly, stirring occasionally. Spoon sauce into serving bowl; cover and refrigerate until well chilled, at least 3 hours.

CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE

Steps:

• Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way.
• Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
• Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.
• Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.

CRANBERRY AND ALMOND RICE PILAF

Steps:

• Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
• Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
• Pour chicken broth into skillet and season with kosher salt and black pepper.
• Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
• Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.