Wild and Brown Rice Pilaf with Cranberries
alt.cooking-chien/Traci and Jeff Poole (2000)
Serves: 10

2 ounces dried cranberries
2 ounces dry white wine
12 ounces chicken stock
1 1/2 ounces diced onion
6 ounces brown rice
7 ounces apple cider
12 ounces chicken stock
6 ounces wild rice
2 ounces shallots
Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.

Make brown rice: To make the brown rice, sweat the onions in the reserved cranberry liquid until the onions are translucent. Add the brown rice and stock. Bring the liquid to a boil and cover the pot tightly. Cook in a 350 deg. F (175 deg. C) oven until the rice is tender and has absorbed all the liquid, about 40 minutes.

Make wild rice: To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium sauce pot. cover the pot tightly, and cook in a 350 deg. F (175 deg. C) oven until the rice is tender and has absorbed all the liquid, about 90 minutes.

Place the unpeeled shallots on a bed of coarse salt in a 375 deg. F (190 deg. C) oven until the exterior is very crisp about 20 minutes. Allow the shallots to cool. Remove the skin and shred the flesh.

Combine both rices and the plumped cranberries. Garnish with the roasted shallots.