Wild Rice with Apples

Photo by Anna Williams Photography.

2 tablespoons, dividedButter
2 cups each Chopped Pink Lady apple
1 cupChopped leeks
2 clovesGarlic, minced
3 cupsFat-free, less-sodium chicken broth
2 cups Water
1 cupApple cider
1 teaspoonChopped fresh thyme
2 cupsUncooked Fall River Wild Rice
⅓ cupChopped pecans, toasted
¾ teaspoonKosher salt
½ teaspoonsFreshly ground black pepper

 

Melt 1 tablespoon butter in a large saucepan over medium-high heat.

Add apple and sauté 7 minutes or until tender and lightly browned. Remove from pan.

Reduce heat to medium. Melt remaining 1 tablespoon butter in pan. Add leek. Cook 5 minutes or until tender, stirring occasionally.

Add garlic. Cook 30 seconds, stirring occasionally.

Stir in broth, 2 cups water, cider, and thyme. Bring to a boil.

Stir in rice, reduce heat, and simmer 55 minutes or until liquid is absorbed. Drain and discard excess liquid.

Return rice mixture to pan over medium heat.

Stir in apple, pecans, salt, and pepper; cook 2 minutes or until thoroughly heated.


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