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Cranberry Apple Wild Rice Pilaf

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Ingredients:

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1 1/2 Cups Low Sodium Chicken Broth+ Add to Shopping List
1 1/2 Cups Fresh Apple Cider+ Add to Shopping List
1 Tbsp Dijon Mustard+ Add to Shopping List
3 Tbsp Butter, divided+ Add to Shopping List
1/2 Tsp Salt+ Add to Shopping List
1/2 Tsp Dried Parsley+ Add to Shopping List
1/2 Tsp Dried Oregano+ Add to Shopping List
1/2 Tsp Dried Thyme+ Add to Shopping List
1/4 Tsp Pepper+ Add to Shopping List
1 Bay Leaf+ Add to Shopping List
2 Cups Wild Rice Blend+ Add to Shopping List
1/2 Large White Onion, diced+ Add to Shopping List
1 Honeycrisp Apple, chopped+ Add to Shopping List
3 Garlic Cloves, minced+ Add to Shopping List
Splash of Apple Cider Vinegar, to taste+ Add to Shopping List
Dried Cranberries+ Add to Shopping List
Chopped Pecans+ Add to Shopping List

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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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