If Pink Lady apples aren't available, use any crisp, sweet apple, such as Honeycrisp or Macoun, or try an heirloom variety.
2 tablespoons butter, divided
2 cups chopped Pink Lady apple
1 cup chopped leek
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
2 cups water
1 cup apple cider
1 teaspoon chopped fresh thyme
2 cups uncooked wild rice
1/3 cup chopped pecans, toasted
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
How to Make It
Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add apple; 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.
We liked the flavor of this dish. I used Lundgren whole grain blend instead of all wild rice, so that may have been the cause of all the extra liquid I had after cooking for over an hour. Next time I will eliminate the extra water. I also added dried cranberries & used finely chopped Vidalia instead of leeks. Nice add ins for a regular side in our house.
Had some organic wild rice from Texas, so thought I'd try this. This took about 75 minutes to cook. I was afraid the apples wouldn't be soft enough, so I cooked them in with the rice and leeks. That worked, though I might try it the other way next time and I'd definitely skip the water. I used this to stuff acorn squash and served with Canadian bacon slices and steamed chard. Wild rice is pretty chewy and the flavor is unusual, but good.
I substituted Uncle Ben's 90 second Wild and Brown Rice instead of cooking the wild rice 55 minutes. Doing this, I elminated the water and chicken broth but added the cider to the apple/leek mix and let it cook down. This led to softer apples and leeks with a carmelized taste.
I would definitely make this again. Leftovers made for a nice lunch the next day.
Loved it! I served this dish with Bourbon & Orange-glazed Ham, and it made a superb side dish. The apples complement the rice very nicely, and the pecans added great texture to the dish. I received nothing but rave reviews from the family. It has made the list of Thanksgiving staples.
YUM! I thought this sounded interesting and we had all the ingredients on hand (save the rice blend). I substituted the rice blend with 1 1/4 cup of long grain brown rice and 3/4 cup of quick brown rice (that I added 10 minutes before cooking time was up). I liked the textures and flavors. The rice and apples were both a little underdone but I liked the texture of both- the slight crunch of the apple and the slight chewiness of the rice. It's a great fall alternative to plain old boring rice as a side. I will definitely make this again.
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