CRANBERRY APPLE RICE PILAF - MELISSASSOUTHERNSTYLEKITCHEN.COM

Cranberry Apple Rice Pilaf - melissassouthernstylekitchen.com image

Provided by @MakeItYours

Number Of Ingredients 13

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2 cups wild and brown rice blend
4 cups chicken stock
1 cup roughly chopped pecans (toasted)
1/2 cup salted butter
3 large shallots (finely diced (or one medium red onion))
3 cloves garlic (minced)
1 tsp salt
1 tsp black pepper
2 medium Granny Smith Apples (cored and cut into 1/2 inch chunks)
1 cup dried cranberries
2 Tbsp flat leaf parsley (chopped)
2 tsp fresh thyme (chopped)
2 tsp fresh tarragon (chopped)

Steps:

Place wild rice blend and stock into a 3 quart saucepan. Bring the rice and broth to a boil, then immediately lower heat to simmer and cover. Simmer covered for 45 minutes or until liquid is absorbed. Do not remove the lid during cooking time. (Alternately, using a rice cooker, add wild rice blend and stock to the cooker. Stir and turn on to cook.)
To toast pecans: Place a 12 inch skillet on the stovetop. Turn heat to medium-high. Add pecans in a single layer. Let sit for a few seconds, then stir toasting for 1-2 minutes or until fragrant. Remove from skillet and set aside.
Five minutes before rice is done, melt butter in same 12 inch skillet over medium-high heat. Once it begins to melt, add shallots keeping heat on medium-high. Cook for 2-3 minutes, just until translucent and beginning to brown. Add garlic, salt and pepper cooking for 1 minute longer.
To the skillet add apple and cranberries. Cook for 2-3 minutes, then add cooked rice and pecans back to the pan. (Reserve some pecans for garnishing, if desired)
Turn off heat add 1 Tbsp parsley, thyme and tarragon. Mix well.
Serve immediately garnished with reserved parsley and pecans, if desired.