Wild & Brown Rice Pilaf with Cranberries & Pecans
Epicurious.comYield: 10 servings
Ingredients
Brown Rice
12 oz. Chicken stock
1 ½ 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
1 ½ C roasted pecan pieces
Instructions
- Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.
- To make the brown rice, sweat the onions in the reserved cranberry liquid until the onions are translucent.
- Add the brown rice and stock. Bring the liquid to a boil and cover the pot tightly. Cook in a 350° oven until the rice is tender and has absorbed all the liquid, about 40 minutes.
- Place the unpeeled shallots on a bed of coarse salt in a 375° oven until the exterior is very crisp, about 20 min. Allow the shallots to cool. Remove the skin and shred the flesh.
- Combine both rices and the plumped cranberries and the pecan pieces. Garnish with the roasted shallots.