This was the Vegetarian Selection at a banquet I attended.

1 large Portobello mushroom
2 cups vegetable broth
1/2 cup brown rice
1/2 cup wild rice
3 tablespoons butter or margarine
3 medium onions, sliced into thin wedges
2 teaspoons brown sugar
1 cup Dried Cranberries
1/2 teaspoon finely grated orange zest


Clean and slice the mushroom. Saute in butter until lightly browned. Set aside when done. Meanwhile, combine broth and both rices in a 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 color. Stir in dried cranberries and mushroom slices. Cover and cook over low heat for 10 minutes or until cranberries swell. Gently fold cranberry mixture and orange zest into cooked rice. Makes 4 servings.