Combine chicken 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. 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 to 6 servings. Per Serving: Cal. 405 (20%DV), Fat Cal. 99, Pro. 7g (14%DV), Carb. 71g (23%DV), Fat 11g (17%DV), Chol. 25mg (8%DV), Sod. 600mg (25%DV), Vit. A 85RE (8%DV), Vit. C 8mg (13%DV), Vit. E 1mg (2%DV), Calcium 39mg (3%DV), Iron 1mg (5%DV), Folate 47Ug (11%DV), Zinc 2mg (12%DV), Pot. 337mg (9%DV), Dietary Exchange: Fruit 1, Starch 3.5, Fat 2