Wild and Brown Rice Pilaf with Cranberries

This looks amazing!!  Jeanna Lashley submitted it and says it is great.  I think I will take her suggestion and have this as part of Thanksgiving dinner.


1/4 c dried cranberries (try to find some without sugar added)

3 T dry white wine or apple juice or orange juice

2 c low-sodium chicken broth

1/2 c apple cider

1/2 tsp salt

1/2 c wild rice, rinsed

1 sm onion, finely chopped

1/2 c brown rice



Preheat oven to 350 degrees. Combine cranberries with the wine or juice. Let stand 20 minutes. Drain the cranberries, reserving the liquid.



Combine 1 c of broth, the cider, 1/4 tsp of the salt and the wild rice in an ovenproof saucepan; bring the broth to a boil. Cover tightly and bake until the rice is tender, about 45 minutes. Remove the pan from the oven; let stand, covered, 5 minutes.



Meanwile, heat the cranberry liquid in another saucepan, then add the onion. Cook, stirring frequently, until softened, about 5 minutes. Add the remaining broth, the remaining salt, and the brown rice; bring the liquid to a boil. cover tightly and bake until the rice is tender and the liquid is absorbed, about 40 minutes.



Toss both rices with the cranberries in a large bowl.