Ww 4 Points - Wild and Brown Rice Pilaf With Cranberries

• 14 cup dried cranberries
• 3 tablespoons dry white wine
• 2 cups low sodium chicken broth
• 12 cup apple cider
• 12 teaspoon salt
• 12 cup wild rice, rinsed
• 1 small onion, finely chopped
• 12 cup brown rice

1. Preheat oven to 350*F.
2. Combine cranberries with wine in glass bowl, let stand 20 minute.
3. Drain cranberries, reserving the liquid.
4. Combine 1 cup of the broth, cider, 1/4 tsp salt, and wild rice in ovenproof saucepan.
5. Bring broth to a boil.
6. Cover tightly and bake until rice is tendr, about 45 minute.
7. Remove pan from oven, let stand, covered, 5 minute.
8. Meanwhile, heat cranberry liquid in another ovenproof saucepan, then add onion.
9. Cook, stirring frequently, until softened, about 5 minute.
10. Add the remaining broth, remaining salt, and brown rice, bring liquid to a boil.
11. Cover tightly and bake until rice is tender and liquid is absorbed, about 40 minute.
12. Gently toss both rices with the cranberries in large bowl.

cranberries, white wine, chicken broth, apple cider, salt, wild rice, onion, brown rice

Taken from www.food.com/recipe/ww-4-points-wild-and-brown-rice-pilaf-with-cranberries-250408 (may not work)