Wild Rice Pilaf with Dried Cranberries
Instructions:
Sauteed vegetables and dried cranberries add flavor and color to this savory wild- and white-rice mixture. 1 cup wild rice 4 cups water 3â„4 cup dried cranberries 4 tablespoons butter or margarine 3 carrots, peeled and chopped 1 stalk celery, chopped 1â„2 small fennel bulb (8 ounces), trimmed and chopped 1 medium onion, chopped 11â„2 teaspoons chopped fresh thyme or 1â„4 teaspoon dried thyme 2 cups regular long-grain rice 1 can (141â„2 ounces) chicken broth or 13â„4 cups Chicken Broth
3â„4 teaspoon salt 1â„4 teaspoon coarsely ground black pepper
Makes about 12 cups or 12 accompaniment servings. Prep: 20 minutes Cook: 45 to 60 minutes
- 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.
- Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat. Add carrots, celery, fennel, and onion; cook, stirring occasionally, until vegetables are tender and lightly browned, about 20 minutes. Stir in thyme; cook 1 minute. Transfer vegetables to medium bowl.
- 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 or 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.