Ingredients
2 cups uncooked wild rice2 cartons (32 ounces each) reduced-sodium chicken broth, divided1-1/2 cups quinoa, rinsed1 medium onion, chopped4 garlic cloves, minced2 medium navel oranges1 cup dried cranberries1 cup sliced almonds2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes3 tablespoons olive oil2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme2 teaspoons rice vinegar1 teaspoon salt1/2 teaspoon pepper
Preparation
Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary.
Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture.
In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.
