Photo: Anna Williams
Yield
8 servings (serving size: about 3/4 cup)

If Pink Lady apples aren't available, use any crisp, sweet apple, such as Honeycrisp or Macoun, or try an heirloom variety.

How to Make It

Step 1

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.

Step 2

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.

Blackberry Farm, Walland, Tennessee

Ratings & Reviews

stacylynn's Review

Kate09
December 25, 2011
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.

aneresRN's Review

86753909
October 28, 2011
I found this recipe just okay at best. I felt the flavors were lacking or just odd. The leeks didn't mesh well with everything else I felt. I won't be making this again.

Kate09's Review

ConniefromPA
May 16, 2011
This recipe is just ok. Not bad, not great. I won't make it again.

EllenDeller's Review

stacylynn
October 23, 2010
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.

lizwright's Review

badamshoover
October 01, 2010
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.

badamshoover's Review

aneresRN
December 14, 2009
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.

OurBest's Review

EllenDeller
October 23, 2009
Made this dish twice. Used honeycrip apples. My family loved it, great flavor and texture. Omitted the nuts, as the kids might complain. Wonderful fall/winter side dish!

ConniefromPA's Review

lizwright
October 19, 2009
Made the recipe as written, except cut it in half for four servings, if you like wild rice this is great! Used Honeycrisp apple.

86753909's Review

OurBest
September 25, 2009
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.