Wild & Brown Rice Pilaf with Cranberries & Pecans

Wild & Brown Rice Pilaf with Cranberries
Wild & Brown Rice Pilaf with Cranberries
Yield: 10 servings


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


  1. Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.
  2. To make the brown rice, sweat the onions in the reserved cranberry liquid until the onions are translucent.
  3. 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.
  4. 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.
  5. Combine both rices and the plumped cranberries and the pecan pieces. Garnish with the roasted shallots.