Wild and Brown Rice Pilaf with Cranberries

Preparation

1. Step 1

   1. Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.

   Step 2

   2. 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.

   Step 3

   3. 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.

   Step 4

   4. 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.

   Step 5

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