Recipe from Janet Eggers of Suring.
1 1/4 cup long grain rice, washed and drained
2 1/2 cups chicken broth
4 Tbsp butter
1 large onion, finely chopped
1 cup fresh cranberries
4 Tbsp orange juice
1 Tbsp parsley, chopped
2 tsp Thyme, chopped
1/2 tsp nutmeg
salt and pepper to taste
Put rice and broth into pan, bring to boil and stir. Cover and simmer about 15 minutes or until rice is tender and broth is absorbed. Set aside.
Heat butter in small pan and cook onions until translucent, then add to rice. Next, p ut cranberries and orange juice in pan and simmer until fruit is tender. Add fruit and any remaining juices to rice also. Add herbs and seasonings.
May stuff turkey or place in casserole dish and bake at 350 degrees for about 15-20 until heated.
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A survey of local businesses looked at employee numbers and overall outlook for the coming year.
Those who do go to the Packers-Falcons game Sunday will help honor a green and gold legend.
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