Wild Rice with Cranberries, Apples, and Pecans

You might want to volunteer to bring this wild rice pilaf side dish I found on Carlsbad Cravings to Thanksgiving this year. But you and your Nanny Family deserve to enjoy the deliciousness any day of the week. Don’t forget to visit my storefront to purchase all my nanny essentials.

You Will Need:

1 1/2 cups low sodium chicken broth
1 1/2 cups apple juice
1 tablespoon Dijon mustard
3 tablespoons butter, divided
1/2 tsp EACH salt, dried parsley
1/4 tsp EACH pepper, dried oregano, dried thyme
1 bay leaf
1 cup wild rice blend, rinsed and drained
1/2 large onion, diced
1 Fuji or honeycrisp apple, chopped
3 garlic cloves, minced
1 teaspoon apple cider vinegar (to taste)
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
fresh thyme optional garnish
fresh parsley optional garnish

You Will Need:

1. Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley, and bay leaf to a boil in a large nonstick skillet.

2. Add rice, cover, and reduce heat to low (dial should be just above lowest LOW setting).

3. Simmer 45-60 minutes, or until rice is tender and almost all of the liquid has been absorbed, stirring occasionally, and replacing lid. Add additional water if needed if rice has absorbed all the liquid and is still not done cooking. Check for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.

4. To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; saute for 5-7 minutes, or until onions and apples are tender. Add garlic and saute for 30 more seconds.

5. Return rice to skillet along with cranberries and pecans. Add apple cider vinegar a little at a time to taste if desired for more tang (I use 2 teaspoons). Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.

Reference:

Carlsbad Cravings

Photo by Stephanie Felzenberg