Ingredients

Serves 10

　　

Brown rice

12 ounces chicken stock

　　1 1/2 ounces diced onion

　　6 ounces brown rice

　　

Wild 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

　　

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.

　　"Early Bird Special"

　　Culinary Institute of America