Wild and Brown Rice Pilaf with Cranberries
From marmay 14 years ago
- 120 minutes to make
- Serves 4
There seem to be a few steps to this dish, but it is really worth the final result. The cider, the wine and the shallots add depth to the flavor.
Ingredients
- brown rice shopping list
- 12 ounces chicken stock shopping list
- 1 1/2 ounces diced onion shopping list
- 6 ounces brown rice shopping list
- wild rice shopping list
- 7 ounces apple cider shopping list
- 12 ounces chicken stock shopping list
- 6 ounces wild rice shopping list
- 2 ounces shallots shopping list
- 2 ounces dried cranberries shopping list
- 2 ounces dry white wine shopping list
How to make it
- To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium pot.
- cover the pot tightly, and cook in a 350°F(175°C) oven
- until the rice is tender and has absorbed all the liquid, about 90 minutes.
- Place the unpeeled shallots on a bed of coarse salt in a 375°F(190°C) oven until the exterior is very crisp about 20 minutes.
- Allow the shallots to cool. Remove the skin and shred the flesh.
- Combine both rices and the plumped cranberries. Garnish with the roasted shallots.
People Who Like This Dish 6
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- marmay MI
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