| 2 tablespoons, divided | Butter |
| 2 cups each | Chopped Pink Lady apple |
| 1 cup | Chopped leeks |
| 2 cloves | Garlic, minced |
| 3 cups | Fat-free, less-sodium chicken broth |
| 2 cups | Water |
| 1 cup | Apple cider |
| 1 teaspoon | Chopped fresh thyme |
| 2 cups | Uncooked Fall River Wild Rice |
| ⅓ cup | Chopped pecans, toasted |
| ¾ teaspoon | Kosher salt |
| ½ teaspoons | Freshly ground black pepper |
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Melt 1 tablespoon butter in a large saucepan over medium-high heat.
Add apple and saut� 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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