125 ml (1/2 cup) extra virgin olive oil
2 onions, finely chopped
2 red peppers, diced
250 ml (1 cup) maple syrup
500 ml (2 cups) white wine
2 L (8 cups) chicken stock
1 L (4 cups) basmati rice
((or another variety)
Salt and pepper, to taste
8 Granny Smith apples, diced

In a large thick-bottomed casserole, heat oil on high. Add onion, pepper and maple syrup and sweat for about 7 minutes. Lower heat, deglaze casserole with wine, and then reduce until almost all liquid has evaporated. Add chicken stock and bring to a boil before adding rice. Season. Cover and cook for 20 minutes or until done. Add apples and serve.