Delicious cranberries and tart granny apples in a simple combination of wild rice mixed with brown rice combined with crunchy chopped pecans and herbs.
Add the wild rice and chicken broth to your rice cooker, stir and switch on. This step will take about 45 minutes.
While the rice is cooking, add the butter to a large skillet and turn on a medium heat.
Add the chopped shallots once the butter has melted and cook a few minutes until soft and translucent.
Add the diced apples, pecans and cranberries and turn off the heat. Stir gently to combine.
Once the rice has cooked, add to the skillet along with the chopped herbs and stir gently.
Serve in your favorite serving dish.
Notes
If you don't have a rice cooker, you can cook the rice in a normal pot on the stove, just mix as described then bring to a boil. Add the lid and turn down to a simmer, for 45 minutes. Don't remove the lid during this cooking time.
The amount of butter can be reduced, as some find it a little on the buttery side. I happen to LOVE butter, especially on my rice and love the additional moisture it adds but feel free to reduce if you prefer.