Bring broth, apple juice, mustard, 1 Tbsp butter, salt, pepper, thyme, oregano, parsley and bay leaf to a boil in a large skillet. Add rice, cover and reduce heat to low. Simmer 45-60 minutes, or until rice is tender and almost all liquid has been absorbed, stirring occasionally and replacing lid.

Add more water if needed if rice has absorbed all liquid and is still not done cooking. Check for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.

To the now empty pan, melt 2 Tbsp butter over medium heat. Increase heat to medium high and add onions and apples; saute 5-7 minutes, until tender. Add garlic and saute 30 more seconds. Return rice to skillet with cranberries and pecans.

Add apple cider vinegar a little at a time to taste if desired for more tang (I use 2 tsp ). Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.

Toast pine nuts in skillet until lightly browned. Set aside. Heat oil in pot and add rice, stir fry 2-3 minutes. Add water, chicken bouillon, salt, and Craisins. Bring to a simmer, cover and cook 20-25 minutes. remove from heat, rest with lid on 5 minutes. Fold in pine nuts and fluff with fork. Serve immediately.