Cranberry Apple Pecan Wild Rice Pilaf
Servings: 6
Ingredients
Rice
- 1 cup chicken broth 240 g
- 1.5 cups apple juice 355 g
- 1 tbsp butter 14 g
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp dried parsley
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1 bay leaf
- 1 cup wild rice 190 g, rinsed and drained
Cooked
- 2 tbsp butter 28 g
- 1/2 cup onion 80 g, diced
- 1.5 cups Fuji or Cosmic crisp apple 200 g, 1 apple, chopped
- 3 cloves garlic minced
Other
- 2 tsp apple cider vinegar 30 g
- 1/2 cup dried cranberries 70 g
- 3/4 cup chopped pecans 100 g
Instructions
- Toast the pecans in an air fryer for 5 minutes at 350 °F. Be careful about over-cooking, as they will continue to cook for a while after they are removed from the fryer.
- Boil chicken broth, apple juice, 1 tablespoon (14 g) butter, Dijon mustard, and spices.
- Add rice, bring back to a boil, cover, and reduce heat to low. Simmer for 45-60 minutes. If the water starts to run out before the rice is cooked, add small amounts of water.
- Once the rice is soft and tender, remove it to a large storage bowl.
- Melt the remaining 2 tablespoons (28 g) of butter at medium-high heat. Add the onion and apple. Sauté for 5 to 7 minutes, until the onions are tender.
- Add the garlic and sauté for another minute.
- In the large storage bowl, mix together the rice, onions, and apples. Add the cranberries, toasted pecans, and apple cider vinegar. Mix well.
- Add additional salt and pepper to taste.