Wild Rice Pilaf with Cranberries

Prep time
0:30
Total Time
2:00
Rating
Not rated
0 ratings
Servings
10

Ingredients

  • 12 ounces chicken stock (or try homemade vegetable stock)
  • 12 red onion, diced (medium-sized)
  • 6 ounces brown rice
  • 2 shallots, minced (medium-sized)
  • 1 stick celery, minced
  • 12 red bell pepper, chopped (medium-sized)
  • 1 tablespoon Organic Valley Salted Butter
  • 1 cup apple cider
  • 6 ounces wild rice
  • 2 garlic cloves, minced
  • 2 ounces dry white wine
  • 2 ounces dried cranberries

Directions

Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.

Pre-heat the oven to 350 degrees.

To make the brown rice: In a large ovenproof saucepan, saute the onions, shallots, and celery in the reserved cranberry liquid and butter until the onions are translucent. Combine with the brown rice and stock. Bring the liquid to a boil and cover the pot tightly. Add the red bell pepper and cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 40 minutes.

To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium sauce pan. cover the pot tightly, and cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 90 minutes.

Combine both rices and the plumped cranberries. Enjoy!!!

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