Cranberry Apple Rice Pilaf

Delicious cranberries and tart granny apples in a simple combination of wild rice mixed with brown rice combined with crunchy chopped pecans and herbs.

Prep Time10

Cook Time45

Total Time55

Servings:

Cuisine: Mediterranean

Author: Melanie Cagle

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Equipment

Ingredients

2 Cups Brown and Wild Rice Mix
4 Cups Chicken Broth
8 Tablespoons Salted Butter
3 Each Shallots chopped
2 Each Granny Smith Apples diced
1 Cup Dried Cranberries
1 Cup Pecans chopped
2 teaspoons Fresh Thyme chopped
2 teaspoons Fresh Tarragon chopped
2 teaspoons Fresh Parsley chopped
Salt and Pepper to taste

Instructions

Add the wild rice and chicken broth to your rice cooker, stir and switch on. This step will take about 45 minutes.
2 Cups Brown and Wild Rice Mix, 4 Cups Chicken Broth
While the rice is cooking, add the butter to a large skillet and turn on a medium heat.
8 Tablespoons Salted Butter
Add the chopped shallots once the butter has melted and cook a few minutes until soft and translucent.
3 Each Shallots
Add the diced apples, pecans and cranberries and turn off the heat. Stir gently to combine.
2 Each Granny Smith Apples, 1 Cup Dried Cranberries, 1 Cup Pecans
Once the rice has cooked, add to the skillet along with the chopped herbs and stir gently.
2 teaspoons Fresh Thyme, 2 teaspoons Fresh Tarragon, 2 teaspoons Fresh Parsley, Salt and Pepper to taste
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.
Add a further taste by toasting the pecans.
Use olive oil instead of butter
Replace the wild rice with basmati rice

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Nutrition

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