I needed to make something to go with the Cherry Wine Glazed Pork Roast, so I made up this recipe using brown rice and red cooking wine. J and I both thought it turned out well.

1/4 c brown rice
1 1/4 c chicken broth
1/2 c red cooking wine
1 small onion, chopped
Pepper to taste

Heat oil in a saucepan, then add the onions and cook until tender.

Add the remaining ingredients and bring to a boil. Reduce heat to medium low and simmer, covered, for about 30-40 minutes, until rice is tender.