The rice is cooked with cranberries and walnuts in a herb infused apple broth, with fresh apple tossed through. Big flavours, two dishes made in ONE pot! This is literally something I made up on the weekend. This recipe is based on the cooking method I use for my Baked Chicken and Rice which is, as strange as it may sound, probably the all time most popular recipe on my site — ever. Just plonk onion, garlic and dollops of butter in a pan and bake while you prepare the rest of the recipe.
Years ago, during my boarding school days, we would sometimes get Roast Cornish Hens with Cranberry Rice Stuffing on the weekends. It was one of my favourite meals, and it was on my mind recently when I was thinking of what to make over Christmas. As luck would have it, I picked up a complimentary copy of Flavours magazine and I found this recipe! I skipped the cranberries, substituted toasted sliced almonds for the pine nuts, and brown rice for wild rice. So I had to buy a chicken instead.