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Monday, November 16, 2015

Cranberry Apple Walnut Wild Rice Pilaf

Mmmm...all the lovely tastes of fall.  I saw this recipe on a while back and it just looked so good I had to try it.  It has a tangy apple flavor with the crunch of walnuts.  Know that wild rice takes about an hour to cook so allow some time for this recipe.  Or you can put it in the pressure cooker for 25 minutes.  I served it with the butter basted chicken recipe from Hello Fresh that I posted in November.  The two complement each other perfectly.

  • 1 1/2 cups low-sodium chicken broth
  • 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, 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 choppedwalnuts
Bring chicken broth, apple juice, mustard, 1 T. butter, salt, pepper, parsley, oregano, thyme and bay leave to a boil in a large pan.  Add rice, cover, lower heat to low to a slow simmer.  Cook for 45 minutes-check and cook additional time if needed.
Melt 2 T. butter in a saucepan.  Add the onion and apples and saute until tender.  Add garlic.  Saute several more minutes.  Stir in rice, cranberries and walnuts.  Serve.

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