3 cups chicken broth
1 cup wild and brown rice blend
½ cup E&V Apricot Chili Jam
1/3 cup pecans, coarsely chopped
¼ cup dried cranberries
Preparation & Cooking Instructions:
Bring chicken broth and rice to a boil over high heat, turn down heat to a simmer and cover. Simmer for 30 to 40 minutes or until all water is absorbed, watching closely not to burn rice. Remove from heat and transfer rice to a serving bowl, mix in E&V Apricot Chili Jam, pecans and cranberries. Serve warm with pork, chicken, or lamb. Serves 6
Tressa's Tip: Fill a crown pork roast with pre-cooked wild rice and roast.