• Prep Time: 15 minutes
  • Cooking Time: 60 minutes
  • Serves: 6

Cranberry Apple Pecan Wild Rice Pilaf

  • Recipe Submitted by on

 Ingredients List

  • 1 1/2 cups chicken broth low-sodium
  • 1 1/2 cups apple juice
  • 1 tablespoon Dijon mustard
  • 3 tablespoons butter divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup wild rice blend rinsed and drained
  • 1/2 large onion diced
  • 1 Fuji or honeycrisp apple chopped
  • 3 garlic cloves minced
  • 2 teaspoons apple cider vinegar
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans toasted
  • Garnish (optional)
  • Garnish optional
  • fresh thyme
  • fresh parsley

 Directions

Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet. Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes or until rice is tender and almost all of the liquid has been absorbed, checking rice for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.
To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; saute for 5-7 minutes, or until onions and apples are tender. Add garlic and saute for 30 more seconds.
Return rice to skillet along with cranberries, pecans and apple cider vinegar. Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.

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