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Cranberry Herb Wild Rice Pilaf

Ingredients

  • 1/4 cup butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 1⁄4 cups (8 oz.) wild rice
  • 1 cup brown rice
  • 1 package (32 oz.) chicken stock (about 4 cups)
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup dried cranberries
  • 1⁄2 cup toasted coarsely chopped walnuts
  • 1/4 cup chopped parsley
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme

Directions

  1. In a medium skillet, over medium-high heat, melt butter. Add onion and garlic. Cook until onions are translucent, about 4 minutes.
  2. Transfer onion mixture to rice cooker cooking pot. Add wild rice, brown rice, chicken stock, water, salt and pepper. Stir well.
  3. Select rice cooker WHOLE GRAIN setting. Press START.
  4. When rice is done, stir in cranberries, walnuts, parsley, rosemary and thyme.

Serves: 8-10

 

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