Cranberry-Apple Wild Rice

• 14 cup unsalted butter
• 14 cup finely chopped yellow onion
• 12 teaspoon dried thyme
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 12 cup dried cranberries
• 12 cup finely chopped dried apple
• 12 cup chicken broth
• 1 cup wild rice, cooked according to package directions

1. Melt the butter in a saucepan over medium heat; add in onion and thyme; stir/saute until the onion softens, about 3 minutes.
2. Add in salt, pepper, cranberries, apple, broth, and cream; simmer 3 minutes, until the apple begins to plump up.
3. Stir in the wild rice.
4. Coat the inside of a 13x9 inch baking dish with cooking spray; transfer rice mixture to dish.
5. Bake in preheated 350 degree oven, covered, for 20 minutes, or until heated through; serve hot.
6. OAMC instructionsafter step 4, cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
7. Defrost casserole in the refrigerator overnight, if necessary.
8. Preheat oven to 350 degrees; let casserole come to room temperature for about 30 minutes.
9. Bake, covered, for 20 minutes, or until heated through; serve hot.

unsalted butter, yellow onion, thyme, salt, ground black pepper, cranberries, apple, chicken broth, wild rice

Taken from www.food.com/recipe/cranberry-apple-wild-rice-329850 (may not work)