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Brown and Wild Rice Pilaf
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  This simple, earthy recipe is simple to transform into both gluten-free and vegan versions. It also makes a great stuffing for acorn squash – just add toasted pecans to the top for a lovely, vegetarian entrée.
serves 4-6

Ingredients

 

1/4 cup shallots, finely chopped

1/4 cup onion, diced

1 tablespoon olive oil or butter

3/4 cup brown rice

1/4 cup dry, white wine

1/2 cup dried cranberries

3/4 cup wild rice

3 cups vegetable or chicken stock

3/4 cup apple cider

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Brown and Wild Rice Pilaf
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  • I'm a dairy free recipe!
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  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

 

  1. In a large sauce pan or Dutch over, over medium high heat, sauté shallots and onions in oil until softened and slightly browned.
  2. Add the brown rice and sauté for 3-5 minutes, stirring occasionally.
  3. Add white wine to deglaze pan and add cranberries and wild rice.
  4. Add stock and cider, stir well and cover. Reduce heat to low and simmer for 40 minutes. Check rice, but do not stir, and continue cooking until brown rice is soft and wild rice just starts to ‘pop’, adding a little liquid (water or stock) if needed. Total cooking time may take up to an hour and wild rice will be slightly al dente for texture.
  5. Fluff before serving and garnish with chopped, flat leaf parsley or toasted, slivered almonds if desired.
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