Cranberry Apple Pecan Wild Rice Pilaf

In a pot, combine low-sodium chicken broth and apple juice, and bring to a simmer.

Add Dijon mustard, 2 tablespoons of butter, salt, pepper, dried parsley, dried oregano, dried thyme, and bay leaf to the pot.

Stir in the wild rice, diced onion, chopped apple, and minced garlic.

Cover and simmer until the rice is cooked and liquid is absorbed, about 45 minutes.

Once cooked, remove the bay leaf and stir in apple cider vinegar, dried cranberries, and toasted pecans.

Top with remaining butter and garnish with fresh thyme and parsley if desired.

Equipment Needed

Spice Level: