- 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
- 2 ounces dried cranberries
- 2 ounces dry white wine
- Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.
- 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°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 40 minutes.
- 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°F(175°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°F(190°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.