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Apple Cranberry Wild Rice

Ingredients

  • 1/4 cup butter
  • 1/2 cup leeks, white portion 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*

Directions

Melt butter in a medium saucepan over medium heat. Add leeks and pecans; sauté until the leeks are soft. Add garlic and sauté 1-2 minutes, making sure it does not brown. Add wild rice, chicken broth, and salt. Cover and cook 40 minutes. Add basmati rice, cover again and continue cooking another 20 minutes or until rice is tender (but not mushy). Let stand 5 minutes covered. Drain any excess liquid. Add Apple Cranberry Chutney and serve.

Notes

*Available in The Little Traveler’s Gourmet Department

Little Traveler

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