I’ve been holding on to this recipe post until we were closer to fall since it is so perfect for fall. Well, the weather is still on the warm side most days but we’re getting in to the second half of September so I thought I might as well share it now!
This is one of those recipes from Pinterest that are 100% a success. It is so good! I’ve made it multiple times last fall and winter and I can’t wait to make it again this fall.
I used this recipe and followed it. The only note I have is that I cooked it for a little less time than the suggested time in the recipe. The suggested time is 45-60 minutes, but I usually find that my wild rice is done after 40 minutes. Sometimes there is a little bit of liquid left, but the rice is cooked so I just drain the excess liquid.
For this recipe you will need:
- chicken broth
- apple juice
- dijon mustard
- dried parsley
- dried thyme
- dried oregano
- bay leaf
- wild rice
- apple (the recipe calls for fuji or honeycrisp apples – I love fuji apples so I usually use that)
- garlic cloves
- apple cider vinegar
- dried cranberries
- chopped pecans
Bring the chicken broth, apple juice, dijon, 1 tablespoon of the butter, salt, pepper, thyme, oregano, parsley, and bay leaf to a boil. Then, add in your wild rice and simmer. As mentioned above the recipe says to cook the rice for about 45-60 minutes, but mine is usually done in 40 so I would just keep checking to see if your rice is cooked.
After the rice is done, transfer it to another bowl and drain any remaining liquid if necessary. Then, melt 2 more tablespoons of butter and add in the onions and apples.
Next, put the rice back in and add in the dried cranberries and chopped pecans. At this time you can add in the apple cider vinegar and any garnishes you want as well!
It is seriously so good! I usually serve this with some sort of meat, but seriously the rice is so good that you could eat it on its own as a meal and just add some vegetables on the side or something.
I hope you’ll make this dish this fall!