Rinse the Wild Rice and Brown Rice under cold water until the water runs clear.
In a large saucepan, heat the Olive Oil over medium heat. Add the Shallots and Carrots and cook until softened, about 5 minutes.
Add the Wild Rice, Brown Rice, Thyme, Salt, and Pepper to the saucepan. Stir to coat with the oil and vegetables.
Pour in the Vegetable Broth and bring to a boil. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, toast the Pecans in a dry skillet over medium heat for 3-5 minutes, or until fragrant. Be careful not to burn them.
Stir in the Maple Syrup, toasted Pecans, Dried Cranberries, Orange Zest, Parsley, and Chives into the cooked rice. Fluff with a fork and serve immediately.
Ingredients
6
1 cup170 gWild Rice
1/2 cup60 gBrown Rice
1/2 cup120 mLShallots-diced
1/4 cup60 mLCarrots-diced
2 tbsp30 mLOlive Oil
3 tbsp45 mLMaple Syrup
1 tsp5 mLDried Thyme
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
1 tsp5 mLOrange Zest
1/2 cup60 gPecans-chopped
1/2 cup75 gDried Cranberries
2 tbsp30 mLFresh Parsley-chopped
1 tbsp15 mLFresh Chives-chopped
3 cups720 mLVegetable Broth
Equipment
Large saucepan
Skillet
Measuring cups and spoons
Instructions
Rinse the Wild Rice and Brown Rice under cold water until the water runs clear.
In a large saucepan, heat the Olive Oil over medium heat. Add the Shallots and Carrots and cook until softened, about 5 minutes.
Add the Wild Rice, Brown Rice, Thyme, Salt, and Pepper to the saucepan. Stir to coat with the oil and vegetables.
Pour in the Vegetable Broth and bring to a boil. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, toast the Pecans in a dry skillet over medium heat for 3-5 minutes, or until fragrant. Be careful not to burn them.
Stir in the Maple Syrup, toasted Pecans, Dried Cranberries, Orange Zest, Parsley, and Chives into the cooked rice. Fluff with a fork and serve immediately.
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