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Home > Beans & Grains > Pilaf
Wild and Brown Rice Pilaf with Cranberries
Serves: 10
Preparation time:
Ingredients:
- 2 ounces dried cranberries
- 2 ounces dry white wine
- 12 ounces chicken stock
- 1 1/2 ounces diced onion
- 6 ounces brown rice
- 7 ounces apple cider
- 12 ounces chicken stock
- 6 ounces wild rice
- 2 ounces shallots
Plump the cranberries in the wine for about 20 minutes.
Drain the cranberries and reserve the liquid.
Make brown rice:
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 deg. F (175 deg. C) oven
until the rice is tender and has absorbed all the liquid,
about 40 minutes.
Make wild rice:
To prepare the wild rice, bring the apple cider, stock and
wild rice to a boil in a medium sauce pot. cover the pot
tightly, and cook in a 350 deg. F (175 deg. C) oven until
the rice is tender and has absorbed all the liquid, about
90 minutes.
Place the unpeeled shallots on a bed of coarse salt in a 375
deg. F (190 deg. C) oven until the exterior is very crisp
about 20 minutes. Allow the shallots to cool. Remove the
skin and shred the flesh.
Combine both rices and the plumped cranberries. Garnish with
the roasted shallots.
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