Saturday, November 26, 2011
Beautifully roasted and with a crispy skin, the duck was delicious. I made a Cumberland Sauce to go with it with port and orange juice. We also had roasted Brussels sprouts and apples, but the recipe I want to give you is for the wild rice side.
I still have wild rice that we bought in 2010 when we were in northern Minnesota for a wedding. I knew I wanted to use it with the duck, but wanted a different recipe. Of all places, I found it on the large bag of Craisins (dried cranberries). It was a perfect blend of flavors. This rice dish would also be perfect with chicken or pork or turkey.
Wild Rice with Cranberries and Caramelized Onions
from Ocean Spray Cranberries
2 cups chicken broth
1/2 cup brown rice
1/2 cup wild rice
3 tablespoons butter
3 medium onions, sliced in thin wedges
2 teaspoons brown sugar
1 cup Craisins dried cranberries
1/2 teaspoon finely grated orange zest
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 onions, stirring often for 25 minutes or until they are caramel in color. Stir in dried cranberries. Cover and cook over low heat for 10 minutes until cranberries swell. Gently fold cranberry mixture and orange zest into cooked rice. Serves 4 to 6
Along with this special meal, we had a bottle of wine which turned out to be a real "find". A Jordan 1980 Cabernet. This wine was 31 years old and so delicious. A good meal, a good wine and being together. It is the best of the best. But wait until I tell you what we had for dessert........