Cranberry Apple Pecan Wild Rice Pilaf

Steps to make

1. 1

   Combine broth, apple juice, and seasoning

   3 min
   

   In a large nonstick skillet, combine 1½ cups chicken broth, 1½ cups apple juice, 1 tablespoon Dijon mustard, 1 tablespoon butter, ½ teaspoon dried parsley, ¼ teaspoon dried oregano, and ¼ teaspoon dried thyme. Add 1 bay leaf, ½ teaspoon salt, and ¼ teaspoon freshly ground pepper and bring to a boil.

2. 2

   Add rice

   1 min
   

   Stir in rice, cover and reduce the heat to low.

4. 3

   Cook rice

   45 min
   

   Simmer, covered, for 45 up to 60 minutes, stirring from time to time and adding some hot water if needed to finish the rice cooking.

5. 4

   Drain rice

   1 min
   

   Once done, place the rice into a strainer and leave until ready to use.

6. 5

   Melt butter

   1 min
   

   In the same skillet, add 2 tablespoons butter and melt over medium heat.

7. 6

   Add onion and apple

   5 min
   

   Increase the heat to medium-high and add ½ diced large onion and 1 chopped apple. Saute for 5 minutes or until soft and tender.

8. 7

   Add garlic

   1 min
   

   Stir in 3 minced cloves garlic and cook for 30 more seconds.

9. 8

   Stir in rice along with cranberries and pecans.

   2 min
   

   Stir in cooked and drained rice and add ½ cup each cranberries and pecans.

10. 9

    Add vinegar, salt, and pepper

    1 min
    

    Add 1 teaspoon apple cider vinegar or more to taste if you wish, and toss to combine. Taste and add more salt and black pepper if needed.

11. 10

    Serve

    

    Serve warm, garnished with optional fresh chopped parsley or thyme. Enjoy!