“If you have been asked to bring a dish to a Thanksgiving dinner you might consider this one. This is a recipe just perfect for Fall and would be welcome at any Thanksgiving meal. I love it because it is so easy, a little different and tastes delicious. It is really special!”– Carolyn
Prep time 15 minutes
Cook time 60-75 minutes
- 1 cup uncooked Wild Rice
- 1/2 and 1/3 cup Dried Cranberries (Craisins)
- 2 cups Chicken stock
- 2 cups Apple Juice
- 1/4 teaspoon Thyme
- 1/4 teaspoon Oregano
- 1/4 teaspoon freshly ground Black Pepper
- 2 Tablespoons Canola or Olive oil
- 1 large Apple of your choice, peeled, cored and diced
- 1/2 cup medium-fine Chopped Pecans
- 3 cloves Garlic, chopped fine
- In a medium size pot, combine wild rice, 1/2 cup craisins, chicken stock, apple juice, thyme, oregano, black pepper and 1 tablespoon oil.
- Bring to a boil on high heat, cover and then turn heat down to medium-low until simmering and continue to cook for anywhere from 60-75 minutes until the liquid is absorbed.
- In a small fry pan, add the remaining 1 tablespoon of oil, the chopped garlic and diced apples and cook over medium-low heat until softened and fragrant.
- Mix the 1/3 cup craisins and chopped pecans together.
- Once all liquid has been absorbed and the wild rice is sufficiently tender, add the apple/garlic and craisin/pecan mixtures into the pot and give a gentle stir.
- This dish is delicious warm or chilled.
- I love wild rice dishes but I find that every time I make them the rice takes a different amount of time to fully cook. You cannot rush it. I recommend making this dish with that in mind and giving yourself plenty of time for the rice to cook.
- Just know that wild rice does have a nuttiness to it.
- This dish can easily be made the day before you need it.
If you try this recipe, let me know what you think by sending me an email. I would love to hear from you!