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    Wild Rice Pilaf with Dried Cranberries


    Source of Recipe


    tgc


    List of Ingredients


    • 1 cup wild rice
    • 4 cups water
    • 3/4 cup dried cranberries
    • 4 T butter
    • 3 carrots, peeled and chopped
    • 1 stalk celery, chopped
    • 1/2 small fennel bulb (8 oz), trimmed and chopped
    • 1 medium onion, chopped
    • 1 1/2 tsps chopped fresh thyme or 1/4 tsp dried thyme
    • 2 cups regular long-grain rice
    • 1 can (14 1/2 oz) chicken broth
    • 3/4 tsp salt
    • 1/4 tsp coarsely ground black pepper


    Instructions


    1. Rinse wild rice; drain. In 3 quart saucepan, combine wild rice and 2 cups water; heat to boiling over high heat. Reduce heat; cover and simmer until wild rice is tender and some grains have popped, 45 to 60 minutes. Stir in dried cranberries; heat 1 minute. Drain, if necessary.
    2. Meanwhile, in 5 quart Dutch oven, melt butter over medium-high heat. Add carrots, celery, fennel and onion; cook, stirring, until vegetables are tender and lightly browned, about 20 minutes. Stir in thyme; cook 1 minute. Transfer vegetables to medium bowl.
    3. In same 5 quart Dutch oven, combine white rice, broth, and remaining 2 cups water; heat to boiling over high heat. Reduce heat; cover and simmer, without stirring of lifting lid, until rice is tender and all liquid has been absorbed, 18 to 20 minutes. Stir in salt, pepper, wild-rice mixture, and vegetable mixture; heat through.


    Final Comments


    Yield: Makes about 12 cups or 12 side dish servings
 

 

 

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