Wild Rice and Cider Cranberry Pilaf

6-8 servings

Would you like something a little fancy and healthier for your Sunday or holiday meals? This easy-to-make Pilaf is a show-stopper! Sweet and a little sour too, using a wild rice blend makes this especially colorful. Just a note though: cook the black rice separately from any white or brown rice and give it plenty of time!

• 3 tbsp EVOO/ divided
• 1 small cinnamon stick
• 2 large garlic cloves/ 1 smashed and 1 chopped
• 2 c wild rice blend 
• 1/2 c fresh apple cider
• kosher salt and freshly ground pepper
• 1/2c dried cranberries
• 2 chopped onions
• 2 tbsp white wine vinegar
• 1/2 c chopped fresh flat-leaf parsley
• 4 chopped scallions

1. Heat 1 tbsp oil in a medium saucepan over medium heat
2. Add cinnamon and smashed garlic
3. cook until fragrant, about 1 minute
4. add rice and toss to coat
5. add cider and 2 1/2 cups of water
6. season with salt and pepper
7. Bring to a boil, reduce to low, and cover, cooking until tender- 15-17 minutes
8. Add cranberries in the last 10 minutes of cooking
9. Meanwhile, heat the remaining 2 tbsp oil in a large skillet over medium heat
10. add onions and season with salt and pepper
11. Cook, stirring occasionally until the onions are tender and beginning to brown, 8-20 minutes
12. Add chopped garlic and cook, stirring until fragrant, 1-2 minutes
13. Stir in the vinegar and parsley
14. Add scallions and onion mixture to the rice and toss to combine

NOTE: if you don't have cider, you can use apple juice