Wild Rice Pilaf with Dried Cranberries
|Wild rice||1 Cup (16 tbs)|
|Dried cranberries||3⁄4 Cup (12 tbs)|
|Carrots||3 Medium, diced|
|Stalk celery||1 Medium, diced|
|Fennel bulb||1 Small, trimmed and diced|
|Onion||1 Medium, diced|
|Chopped thyme leaves||1 1⁄2 Teaspoon|
|Long grain rice||2 Cup (32 tbs)|
|Chicken broth||1 Can (10 oz)|
|Ground black pepper||1⁄4 Teaspoon|
|Thyme leaves||1 (For Garnish)|
Rinse wild rice; drain.
In 3 quart saucepan, heat wild rice and 2 cups water to boiling over high heat.
Reduce heat to low; cover and simmer 35 to 40 minutes until wild rice is tender.
Stir in dried cranberries; heat 1 minute.
Drain wild rice mixture, if necessary.
Meanwhile, in 5 quart Dutch oven, melt margarine or butter over medium high heat.
Add carrots, celery, fennel, and onion and cook until all vegetables are tender and lightly browned, about 20 minutes, stirring occasionally.
Stir in thyme; cook 1 minute.
Remove vegetables to medium bowl.
In same 5 quart Dutch oven, heat white rice, chicken broth, and 2 cups water to boiling over high heat.
Reduce heat to low; cover and simmer 18 to 20 minutes, until rice is tender.
Stir in salt, pepper, wild rice mixture, and vegetable mixture; heat through.
Spoon into serving bowl; sprinkle with thyme leaves.