Cranberry-Apple Wild Rice |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Diane Phillips Ingredients:
1/4 cup unsalted butter |
1/4 cup finely chopped yellow onion |
1/2 teaspoon dried thyme |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/2 cup dried cranberries |
1/2 cup finely chopped dried apple |
1/2 cup chicken broth |
1 cup wild rice, cooked according to package directions |
Directions:
1. Melt the butter in a saucepan over medium heat; add in onion and thyme; stir/saute until the onion softens, about 3 minutes.
2. Add in salt, pepper, cranberries, apple, broth, and cream; simmer 3 minutes, until the apple begins to plump up.
3. Stir in the wild rice.
4. Coat the inside of a 13x9 inch baking dish with cooking spray; transfer rice mixture to dish.
5. Bake in preheated 350 degree oven, covered, for 20 minutes, or until heated through; serve hot.
6. OAMC instructions—after step 4, cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
7. Defrost casserole in the refrigerator overnight, if necessary.
8. Preheat oven to 350 degrees; let casserole come to room temperature for about 30 minutes.
9. Bake, covered, for 20 minutes, or until heated through; serve hot.
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