Wild Rice Pilaf with Apples & Dried Cranberries

This is a festive holiday side dish you can make ahead and which also transports well to potlucks and buffets.  

rec_applecranwildrice_large
  • 1 cup wild rice
  • ½ cup short grain, basmati, or jasmine rice
  • ½ tsp salt
  • 6 Tbsp Stonewall Kitchen Roasted Apple Grille Sauce
  • ¼ cup Granny Smith apple, cored, peeled, and chopped
  • ¼ cup dried cranberries
  • salt and pepper to taste

In a medium saucepan, bring 3 cups water and pinch of salt to a boil.  Stir in wild rice, reduce heat to low, cover and simmer 60 minutes, or until water is absorbed and the rice is tender.  Separately, bring regular rice and 1 cup water to a boil.  Reduce heat to low, cover, and simmer 15 mins.  Fluff and combine rices.  Stir in Stonewall Kitchen Roasted Apple Grille Sauce, chopped granny smith apple, and dried cranberries. 

 May be served hot or at room temperature.

More recipes from Stonewall Kitchen


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