Wild And Brown Rice Pilaf With Cranberries |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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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 |
12 ounces chicken stock |
1 1/2 ounces diced onion |
6 ounces brown rice |
wild rice |
7 ounces apple cider |
12 ounces chicken stock |
6 ounces wild rice |
2 ounces shallots |
2 ounces dried cranberries |
2 ounces dry white wine |
Directions:
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.
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