Ww 4 Points - Wild and Brown Rice Pilaf With Cranberries |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From WW Great Cooking Everyday Ingredients:
1/4 cup dried cranberries |
3 tablespoons dry white wine |
2 cups low sodium chicken broth |
1/2 cup apple cider |
1/2 teaspoon salt |
1/2 cup wild rice, rinsed |
1 small onion, finely chopped |
1/2 cup brown rice |
Directions:
1. Preheat oven to 350*F.
2. Combine cranberries with wine in glass bowl, let stand 20 minute.
3. Drain cranberries, reserving the liquid.
4. Combine 1 cup of the broth, cider, 1/4 tsp salt, and wild rice in ovenproof saucepan.
5. Bring broth to a boil.
6. Cover tightly and bake until rice is tendr, about 45 minute.
7. Remove pan from oven, let stand, covered, 5 minute.
8. Meanwhile, heat cranberry liquid in another ovenproof saucepan, then add onion.
9. Cook, stirring frequently, until softened, about 5 minute.
10. Add the remaining broth, remaining salt, and brown rice, bring liquid to a boil.
11. Cover tightly and bake until rice is tender and liquid is absorbed, about 40 minute.
12. Gently toss both rices with the cranberries in large bowl.
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