Wild and Brown Rice Pilaf with Cranberries

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   1.

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   Plump the cranberries in the wine for about 20 minutes.

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   Drain the cranberries and reserve the liquid.

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   2.

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   To make the brown rice, sweat the onions in the reserved cranberry liquid until the onions are translucent.

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   Add the brown rice and stock.

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   Bring the liquid to a boil and cover the pot tightly.

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   Cook in a 350F(175C) oven until the rice is tender and has absorbed all the liquid, about 40 minutes.

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   3.

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    To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium sauce pot.

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    cover the pot tightly, and cook in a 350F(175C) oven until the rice is tender and has absorbed all the liquid, about 90 minutes.

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    4.

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    Place the unpeeled shallots on a bed of coarse salt in a 375F(190C) oven until the exterior is very crisp about 20 minutes.

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    Allow the shallots to cool.

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    Remove the skin and shred the flesh.

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    5.

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    Combine both rices and the plumped cranberries.

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    Garnish with the roasted shallots.

* Per serving · 4 servings · Values may vary.

No additional tips available.