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Wednesday, November 23, 2016

Cranberry Apple Wild Rice Pilaf

  •  This is a repeat post that is just lovely to serve at Thanksgiving.  It makes a nice alternative side dish for those watching their carbs.
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  • 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 c. 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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