Wild Rice with Caramelized Onions and Cranberries

This has to be one of my favorite dishes of all time. I think it is a perfect dish for Christmas to follow my sweet potato risotto for Thanksgiving. I thought it was soo good because of the butter which I rarely cook with but my dad said that it is the caramelized onions and my grandfather agreed saying that even putting them on top of ice cream would taste good (I don't know about that one).

I am making this dish again tomorrow for my husband's family's Christmas party. He doesn't think that they will like it, because they have very traditional tastes, but I think the situation is like the one that I had with my aunt and cousins. When I brought my sweet potato risotto and ginger cranberry sauce to Thanksgiving I really thought they wouldn't like it because they have traditional tastes and have eaten the same thing at Thanksgiving for as long as I can remember. My aunt revealed that she didn't know what risotto was and my cousin said she hadn't eaten sweet potatoes before (they've had it for Thanksgiving before but it is usually covered in marshmallows). However, after getting past the initial reluctance, my risotto was the first dish finished and they ate all of the cranberry sauce too. I think that many people don't try new foods because they are not comfortable in making something new. I think once they try it, and the ingredients are not too far from their comfort zone, that they will find that they like it, and I hope that is what happens tomorrow.

Wild Rice with Caramelized Onions and Cranberries

Adapted from Ocean Spray

Ingredients

2+ cups vegetable or chicken broth (depending on directions on bag/box)

1 cup of wild rice

3 Tbs of butter

3 medium onions sliced in thin wedges

1 cup of dried cranberries

Cook wild rice according to directions using chicken or vegetable broth. Melt butter in a medium skillet, add onions, and stir to coat onions with butter. Reduce heat to low and cook onions until caramelized (around 30 minutes). Stir in cranberries. Cover and cook for 10 minutes on low until cranberries start to swell then mix cranberry onion mixture into cooked wild rice.