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Apple Cranberry Wild Rice
Ingredients
| * | 1/4 cup butter |
| * | 1/2 cup leeks, white portion only, chopped |
| * | 1/2 cup pecans coarsely chopped |
| * | 1 clove garlic, minced |
| * | 1/2 cup wild rice, rinsed and drained |
| * | 3 cups chicken broth |
| * | 1/2 teaspoon salt |
| * | 1/2 cup basmati rice |
| * | 1/2 cup Stonewall Kitchen Apple Cranberry Chutney |
Instructions
| 1 | Melt the butter in a medium saucepan over medium heat. Add the leeks and pecans and saute until the leeks are soft. Add garlic and saute 1-2 minutes, making sure it does not brown. |
| 2 | Add the wild rice, chicken broth and salt. Cover and cook 60 minutes. |
| 3 | When there are 20 minutes left in the cook time, add the basmati rice. When the rice is done cooking and tender (but not mushy), let stand 5 minutes longer, covered. |
| 4 | Drain any excess liquid. Add the Stonewall Kitchen Apple Cranberry Chutney and serve. |
Source
Stonewall Kitchen®
To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit
www.stonewallkitchen.com.
To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit
www.stonewallkitchen.com.