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Recipe courtesy of Trisha Yearwood

Apple Cider and Sauteed Apple Basmati Rice

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Heat a Dutch oven over low heat and add the oil. Add the onions and sweat until translucent, 8 to 10 minutes. Increase the heat to medium, add the apples, tossing well, and cook until they start to brown. Add the rice and thyme. Cook for 1 to 2 minutes, then add the chicken stock, apple juice, butter, vinegar and some salt and bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender, about 20 minutes.
  2. Fluff with a fork and adjust the salt as needed.

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