Halfway Through November…

Take time to play! Ask for what you want. Laugh. Live loudly. Be avid. Learn a new thing. Be yourself! -Mary Anne Radmacher

Hello, sweet friends…

My new flocked Christmas tree

I was able to attend a Holiday Open House recently…

The event was “socially distanced” & mask mandated.

It was just what I needed to get into the spirit of the holidays.

I arrived early when they opened…

and departed with a few adorable Christmas items…

I don’t know about you…


but this gal has a strong desire for deckingtheyeardecking the halls this year…

That being said once they are decked…

I promise to share…

👩‍🍳

What’s Cooking?

I have been decorating for Christmas while planning out my Thanksgiving menu. So 2020😂😂😂 This side dish was a winner with Joe. Picture caramelized rice & raisins…browned & savory sweet…divine

Cranberry Apple Pecan Wild Rice

INGREDIENTS

1 1/2 cups low sodium chicken broth

1 1/2 cups apple juice

1 tablespoon Dijon mustard

3 tablespoons butter, divided

1/2 tsp EACH salt, dried parsley

1/4 tsp EACH pepper, dried oregano, dried thyme

1 bay leaf

1 cup wild rice blend, rinsed and drained

1/2 large onion, diced

1 Fuji or honeycrisp apple, chopped

1/2 cup chopped pecans, toasted

INSTRUCTIONS

Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet.

Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes, or until rice is tender and almost all of the liquid has been absorbed, stirring occasionally and replacing lid. Add additional water if needed if rice has absorbed all the liquid and is still not done cooking. Check for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.

To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; saute for 5-7 minutes, or until onions and apples are tender. Add garlic and saute for 30 more seconds.

Return rice to skillet along with cranberries and pecans.

Add apple cider vinegar a little at a time to taste if desired for more tang (I use 2 teaspoons). Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.

Thanksgiving Blessings🙏

Marcia
This entry was posted in 2020, A Quarantined Life, Coastal Living, Together Apart, What’s Cooking?. Bookmark the permalink.

1 Response to Halfway Through November…

  1. Jose says:

    Thank you helping me to get into the spirit of the holidays!
    Looking forward to seeing the “deck the hall”.
    Just gotta have some of that Cranberry Apple Pecan Wild Rice

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