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Wild Rice with Currants and Sauteed Apples


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Rate this recipe 4.8/5 (6 Votes)


  • 1.5 c. wild rice
  • 1.5 c. chicken stock
  • 2 c. water
  • 1 tsp salt
  • 1.5 tbls sweet butter
  • 1 onion, chopped
  • 2 tsps fresh thyme chopped or 3/4 tsp dried
  • 1 Granny Smith Apple
  • 1/3 c. dried currants or raisins
  • 1/4 c. Calvados (apple brandy)


Servings 8
Preparation time 10mins
Cooking time 60mins


Step 1

1) Rinse the rice until clear. Combine the rice, stock, water and salt. bring to a boil, reduce the heat to a slow boil and cook, uncovered until the rice is tender (35 - 45 minutes). If necessary add more water, if there is water left drain the rice
2) Plump the currants in the brandy
3) In a medium pan melt 1 tbl of butter, add onions and thyme and cook until the onion is translucent (about 5 minutes) remove and wipe out the pan
4) Peel, core and slice the apple, cut the slices into thirds. Melt the rest of the butter in the pan and saute the apple slices until lightly browned (about 10 minutes)
5) Stir in the onions, apples, currants and brandy into the rice and reheat if necessary

Note: this can be made up to 1 day ahead of time and reheated in a 200 degree oven


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