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Cranberry Apple Wild Rice Pilaf
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Ingredients:
1 1/2 Cups Low Sodium Chicken Broth
1 1/2 Cups Fresh Apple Cider
1 Tbsp Dijon Mustard
3 Tbsp Butter, divided
1/2 Tsp Salt
1/2 Tsp Dried Parsley
1/2 Tsp Dried Oregano
1/2 Tsp Dried Thyme
1/4 Tsp Pepper
1 Bay Leaf
2 Cups Wild Rice Blend
1/2 Large White Onion, diced
1 Honeycrisp Apple, chopped
3 Garlic Cloves, minced
Splash of Apple Cider Vinegar, to taste
Dried Cranberries
Chopped Pecans
Directions:
In a large skillet or saucepan, combine the broth, apple cider, Dijon mustard, 1 Tbsp butter, salt, pepper, thyme, oregano, parsley, and bay leaf. Bring to a boil.
Add the rice, cover, and reduce to low heat. Simmer for about 45 minutes or until the rice is tender and almost all of the liquid has been absorbed. Drain using a fine hole strainer.
Use the empty pan to melt the other 2 Tbsp butter over medium heat. Add the onions and apples, and sauté until tender. Add the garlic and sauté for another minute.
Add the rice back to the pan and stir to combine. Add the cranberries and pecans, stir again. Add a splash of apple cider vinegar. Add a little at a time to taste. Toss to combine. Serve warm.
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In a large skillet or saucepan, combine the broth, apple cider, Dijon mustard, 1 Tbsp butter, salt, pepper, thyme, oregano, parsley, and bay leaf. Bring to a boil.
Add the rice, cover, and reduce to low heat. Simmer for about 45 minutes or until the rice is tender and almost all of the liquid has been absorbed. Drain using a fine hole strainer.
Use the empty pan to melt the other 2 Tbsp butter over medium heat. Add the onions and apples, and sauté until tender. Add the garlic and sauté for another minute.
Add the rice back to the pan and stir to combine. Add the cranberries and pecans, stir again. Add a splash of apple cider vinegar. Add a little at a time to taste. Toss to combine. Serve warm.
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