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Apple Cranberry Wild Rice
Makes 6 Servings
*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
1Melt 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.
2Add the wild rice, chicken broth and salt. Cover and cook 60 minutes.
3When 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.
4Drain any excess liquid. Add the Stonewall Kitchen Apple Cranberry Chutney and serve.
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