Chef notes
This easy pilaf is perfect for autumn. The nutty rice, sweet cranberries, savory herbs and crunchy pecans harness the flavors of the season so well.
Swap options: Substitute veggie broth or water for bone broth and substitute olive oil for sunflower oil.
Ingredients
- 1 cup uncooked wild rice
- 1/2 cup dried cranberries
- 2 cups chicken bone broth
- 2 cups apple juice
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons sunflower oil, divided
- 1 Granny Smith apple, peeled, cored and diced
- 1/2 cup chopped pecans
- 3 cloves garlic, minced
Preparation
Combine wild rice, cranberries, bone broth, apple juice, thyme, oregano, black pepper and 1 tablespoon sunflower oil in medium pot, and simmer on medium-low heat until liquid is gone, about 55 minutes.
Add the remaining tablespoon sunflower oil to frying pan. Add apple chunks, pecans and minced garlic. Cook for 5 minutes or until soft. Add wild rice mixture and stir to mix evenly. Serve warm.
