Put the brown and wild rices in a sieve and rinse under running water. Dump into a medium saucepan, add a large pinch of salt and cold water to cover by about
Transfer the rice pot from the refrigerator to the stovetop. Still covered, bring the water in the bottom to a boil and steam the rice until tender, about 15 minutes. Lift the steamer basket out of the pot and dump the rice into a large bowl, fluffing it with a spoon or rubber spatula and incorporating the cranberries and orange zest. Add salt to taste, a few grindings of pepper, and the butter, if you’d like. Transfer to a serving bowl and serve.
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