Wild and Brown Rice Pilaf with Cranberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
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 |
2 ounces dried cranberries |
2 ounces dry white wine |
Directions:
1. 1. Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.
2. 2. 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°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 40 minutes.
3. 3. 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°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 90 minutes.
4. 4. Place the unpeeled shallots on a bed of coarse salt in a 375°F(190°C) oven until the exterior is very crisp about 20 minutes. Allow the shallots to cool. Remove the skin and shred the flesh.
5. 5. Combine both rices and the plumped cranberries. Garnish with the roasted shallots.
6. Early Bird Special Culinary Institute of America
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