Wild Rice Pilaf With Pecans & Dried Cranberries Atk

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 3/4 cups reduced-sodium chicken broth
• 1/4 cup water
• 2 bay leaves
• 4 sprigs fresh thyme, tied in bundle with kitchen twine
• 1 cup wild rice, picked over and rinsed
• 1 1/2 cups long-grain rice
• 3 tablespoons unsalted butter
• 1 onion, chopped fine
• 1 large carrot, peeled and chopped fine
• 1 teaspoon salt
• 2 1/4 cups water
• 4 sprigs fresh thyme, tied in bundle with kitchen twine
• 3/4 cup dried cranberries
• 3/4 cup pecans, toasted and chopped coarse
• 4 1/2 teaspoons fresh parsley, minced
• salt and pepper, to taste

Recipe

• 1 wild rice:.
• 2 bring broth, 1/4 cup water, bay leaves and 1 bundle thyme to boil in medium saucepan over medium-high heat.
• 3 add wild rice, cover, and reduce heat to low. simmer until rice is plump and tender and has absorbed most of the liquid, 35-45 minutes. (note: wild rice goes from tough to pasty very quickly, so begin checking the rice at the 35-minute mark and drain the rice as soon as it is tender.).
• 4 drain rice in fine-mesh strainer to remove excess liquid. remove bay leaves and thyme sprigs. return wild rice to now-empty saucepan, cover, and set aside.
• 5 rice:.
• 6 while wild rice is cooking, place rice in medium bowl and add enough water to cover by 2 inches. using hands, gently swish grains to release excess starch. carefully pour off water, leaving rice in bowl. repeat rinsing 4-5 times, until water runs almost clear. drain rice in fine-mesh strainer.
• 7 melt butter in medium saucepan over medium-high heat. add onion, carrot, and 1 teaspoon salt and cook, stirring frequently, until vegetables are softened but not browned, about 4 minutes.
• 8 add rinsed and drained rice and stir to coat grains with butter. cook, stirring frequently, until grains begin to turn translucent, about 3 minutes.
• 9 meanwhile, bring 2 1/4 cups water to boil in small saucepan or in microwave.
• 10 add boiling water and second thyme bundle to rice and return to boil. reduce heat to low, sprinkle cranberries over rice, and cover.
• 11 simmer until all liquid is absorbed, 16-18 minutes.
• 12 off heat, remove thyme sprigs and fluff rice with fork.
• 13 garnish:.
• 14 combine wild rice, rice mixture, pecans, and parsley in large bowl and toss with rubber spatula.
• 15 season with salt and pepper to taste; serve immediately.