Combine broth, apple juice, Dijon mustard, 1 tbsp of butter, dried parsley, oregano, thyme, bay leaf, salt, and pepper in a skillet or pot. Bring to a boil.
Add rice to pot and cover. Reduce heat to low and simmer, stirring occasionally, for an hour or until rice is tender and most of liquid has been absorbed.
Drain rice and leave aside.
In the same skillet, melt 2 tbsp of butter on medium heat. Add onions and sauté until softened.
Next, add carrots and sauté until softened. Then, add apples and sauté until softened.
Add rice back to skillet with pecans and dried cranberries. Add small splashes of apple cider vinegar to taste. Stir and enjoy!
Keyword apple, apple cider vinegar, apple juice, bay leaf, butter, carrots, chicken broth, cranberries, dijon mustard, garlic, Nuts, onion, oregano, parsley, pecans, thyme, wild rice