Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
2 celery stalks, diced
1 Honeycrisp apple, peeled and chopped
2 garlic cloves, minced
1½ cups wild rice blend
3 cups low-sodium chicken broth
1 orange, zested and juiced (about ½ cup juice)
2 teaspoons fresh rosemary, finely chopped
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
Salt and pepper, to taste
2 cups diced cooked ham
1½ cups fresh cranberries
¼ cup pure maple syrup
1 tablespoon Dijon mustard
â…“ cup toasted pecans, roughly chopped
Fresh rosemary sprigs or orange zest, for garnish, optional
Tools Needed
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Bake with Me
Preparation
Preheat oven to 375℉.Â
In a large (5-7 quart) Dutch oven, heat olive oil over medium heat. Add onion and celery, cook until soft and translucent.Â
Stir-in apple and garlic. Cook until fragrant.
Add rice, chicken broth, orange juice, orange zest, rosemary, cinnamon, nutmeg, salt, and pepper. Mix well then add ham and cranberries and mix again.
In a small bowl, combine maple syrup and mustard. Whisk until smooth then pour evenly over the rice mixture and stir gently.
Cover the Dutch oven and bake for 60 minutes. Then remove the lid and bake for an additional 10-15 minutes, uncovered, until the rice is tender and the liquid has been mostly absorbed.
Remove from the oven and cool for 10 minutes. Fold-in the pecans. Plate then garnish with additional rosemary or orange zest, if desired.
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