CRANBERRY APPLE PECAN WILD RICE

Steps:

• Combine chicken broth, apple juice, dijon, 1 tbsp butter, salt, pepper, parsley, oregano, thyme, and bay leaf in a large skillet. Bring to a boil, add rice, cover, and reduce heat to low. Simmer 45 to 60 minutes, until rice is tender and almost all of the liquid is absorbed. Once cooked, drain the rice and leave it in the strainer.
• Melt two tablespoons of butter over medium heat in the same skillet. Saute onions and apples for five to seven minutes, until tender. Add garlic and saute 30 seconds.
• Return rice to skillet with cranberries, pecans, apples, and apple cider vinegar. Toss to combine evenly. Add salt and pepper to taste.
• Note: I tripled the recipe easily for a large crowd, using half brown rice and half wild rice. Add the pecans in just before serving so they do not become soft.