Wild and Brown Rice Pilaf with Cranberries Recipe

How to make it To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium pot. cover the pot tightly, and cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 90 minutes. Place the unpeeled shallots on a bed of coarse salt in a 375°F(190°C) oven until the exterior is very crisp about 20 minutes. Allow the shallots to cool. Remove the skin and shred the flesh. Combine both rices and the plumped cranberries. Garnish with the roasted shallots.