A hearty blend of brown basmati and wild rice is enriched with stock, apple juice and aromatics. This cranberry-studded side dish has notes of coriander and the warmth of peppers and clove. We like to serve it with holiday glazed ham, and it pairs well with pork chops or grilled pork tenderloin.

Cranberry Wild Rice
By Taylor
Makes 8 servings


1 (32-ounce) box chicken stock
1 cup apple juice
8 tablespoons (1 stick) unsalted butter, divided
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon coarse grind black pepper
1/8 teaspoon crushed red pepper flakes
Pinch of ground cloves
2 cups brown basmati and wild rice blend (or 1 cup basmati rice and 1 cup wild rice)
1 cup chopped yellow onions
3 tablespoons chopped shallots
1 cup dried cranberries
1/4 cups snipped fresh chives


In medium stock pot, place chicken stock, apple juice, 4 tablespoons butter, salt, coriander, black pepper, red pepper and cloves. Bring to a boil. Add 2 cups brown and wild rice blend. Stir. Cover stock pot and reduce heat to simmer. Cook rice 45 minutes or until all the liquid is absorbed and rice is cooked. Remove rice from heat.

While rice is cooking, melt remaining 4 tablespoons butter in sauté pan. Add yellow onions and shallots. Cook over medium heat, stirring occasionally, until onions and shallots are soft, about 5 minutes. Remove pan from heat and stir in cranberries and chives. Set aside.

When rice is cooked, remove from heat and stir in cranberry onion mixture. Cover rice for 10 to 15 minutes. Fluff rice with a fork and serve immediately.

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