Wild Rice Pilaf with Apple, Cranberry, & Pecan

FOUND HERE

ingredients
-- 1 1/2 c. low-sodium chicken broth
-- 1 1/2 c. apple juice
-- 1 T. Dijon mustard
-- 3 T. butter, divided
-- 1/2 t. salt
-- 1/4 t. pepper
-- 1/2 t. dried parsley
-- 1/4 t. dried oregano
-- 1/4 t. dried thyme
-- 1 bay leaf
-- 1 c. wild rice, rinsed & drained
-- 1/2 large onion, diced
-- 1 Fuji or honeycrisp apple, chopped
-- 3 garlic cloves, minced
-- 2 t. apple cider vinegar
-- 1/2 c. dried cranberries
-- 1/2 c. chopped pecans, toasted

directions
-- combine broth, apple juice, dijon, 1 T. butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil
-- add rice, cover and reduce heat to low 
-- simmer 45-60 minutes or until rice is tender and almost all of the liquid has been absorbed
-- drain rice and leave in fine hole strainer
-- melt 2 T. butter over medium heat in previous pan
-- increase heat to medium high and sauce onions and apples for 5-7 minutes
-- add garlic and saute for 30 more seconds
-- return rice to skillet along with cranberries, pecans and apple cider vinegar
-- season with additional salt and pepper to taste