Think everything Fall Rice

Ingredients 
  • 1 1/2 cups low sodium chicken broth~add more if needed
  • 1 1/2 cups apple juice
  • 1 tablespoon Dijon mustard
  • 4 tablespoons butter, divided
  • 1/4 tsp EACH, dried oregano, dried thyme 
  • 1 cup wild rice blend uncle Bens small box~don’t use the flavor pkt 
  • 1 large red onion, diced big pieces.
  • 1 Fuji  chopped leave skin on chopped. I cut the apples pieces in a triangle 
  • 3 garlic cloves, 
  • 2 Tbsp apple cider vinegar add more if it needs it for the Tang
  • 2 Tbsp of fresh Lemon juice
  • 1/2- 3/4 cup dried cranberries
  • 3/4 cups chopped pecans, toasted
  • Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano to a boil in a large nonstick skillet.
  • Add rice, cover and reduce heat to low folllow the box cooking instructions Simmer 45-60 minutes, or until rice is tender and almost all of the liquid has been absorbed, stirring occasionally and replacing lid. Add additional broth if needed if rice has absorbed all the liquid and is still not done cooking. Check for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.
  • To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; saute for 5-7 minutes, or until onions and apples are tender. Add garlic and saute for 30 more seconds.
  • Return rice to skillet along with cranberries and pecans. Add apple cider vinegar a little at a time to taste if desired for more tang . Toss to evenly combine. 

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