Wild Rice Pilaf with Cranberries
Prep Time: 0:30
Total Time: 2:00
Servings: 10
Ingredients:
12 ounces chicken stock (or try homemade vegetable stock)
1/2 medium red onion (diced)
6 ounces brown rice
2 medium shallots (minced)
1 stalk celery (minced)
1/2 medium red bell pepper (chopped)
1 tablespoon Organic Valley Salted Butter
1 cup apple cider
12 ounces chicken stock (or try homemade vegetable stock)
6 ounces wild rice
2 cloves garlic (minced)
2 ounces dry white wine
2 ounces cranberries (dried)
Instructions:
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!!!
Nutrition Info:
Per Serving (excluding unknown items): 155 Calories; 1g Fat (5.0% calories from fat); 4g Protein; 31g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 606mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Fat.
Rate This Recipe
Rate this recipe or tell us about your own special twist that made it even better!
