Recipe

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• brown rice
• 12 oz chicken stock
• 1 1/2 oz diced onion
• 6 oz brown rice
• wild rice
• 7 oz apple cider
• 12 oz chicken stock
• 6 oz wild rice
• 2 oz shallots
• 2 oz dried cranberries
• 2 oz dry white wine

• 1 To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium pot.
• 2 cover the pot tightly, and cook in a 350°F(175°C) oven
• 3 until the rice is tender and has absorbed all the liquid, about 90 minutes.
• 4 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.
• 5 Allow the shallots to cool. Remove the skin and shred the flesh.
• 6 Combine both rices and the plumped cranberries. Garnish with the roasted shallots.