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.

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