1. Bring broth, apple juice Dijon, 1 tablespoon butter, salt,
pepper, dried thyme, oregano, parsley and bay leaf to a boil
in a large nonstick skillet. Add rice, cover and reduce heat
to low (dial should be just above lowest LOW setting).
Simmer 45-60 minutes or until rice is tender and almost all
of the liquid has been absorbed, checking rice for doneness
at 45 minutes. Once cooked, drain rice and leave in Òne
hole strainer.

2. To the now empty pan, melt 2 tablespoons butter over
medium heat. Increase heat to medium high and add
onions and apples; saute for 5-7 minutes, or until onions
and apples are tender. Add garlic and saute for 30 more
seconds.

3. Return rice to skillet along with cranberries, pecans and
apple cider vinegar. Toss to evenly combine. Season with
additional salt and pepper to taste. Garnish as desired.