Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine broth, brown and wild rice in a medium saucepan, bring to a boil over medium-high heat. reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 15 minutes. heat oil in medium skillet over medium-high heat, add onions and brown sugar, reduce heat to low; cook onions, stirring often, until they are a caramel color, about 10 minutes. stir in cranberries, cover and cook over low heat until cranberries are soft, about 6 minutes. transfer rice to a large serving bowl. gently fold cranberry mixture and orange zest into cooked rice.

Target recipe: grease 10 inch pie pan. spread cranberries over the bottom of pan. sprinkle them with the 1/2 cup sugar and chopped nuts. in a bowl, mix the eggs and beat well. add flour, remaining sugar, and butter to the beaten eggs. beat well. pour batter over cranberries. bake at 325* for 1 hour. serve hot with vanilla ice cream or serve warm/cool with whipped cream.