Directions

1. In a large sauce pan or Dutch over, over medium high heat, sauté shallots and onions in oil until softened and slightly browned.
2. Add the brown rice and sauté for 3-5 minutes, stirring occasionally.
3. Add white wine to deglaze pan and add cranberries and wild rice.
4. Add stock and cider, stir well and cover. Reduce heat to low and simmer for 40 minutes. Check rice, but do not stir, and continue cooking until brown rice is soft and wild rice just starts to ‘pop’, adding a little liquid (water or stock) if needed. Total cooking time may take up to an hour and wild rice will be slightly al dente for texture.
5. Fluff before serving and garnish with chopped, flat leaf parsley or toasted, slivered almonds if desired.