Wild Rice Pilaf with Dried Cranberries Recipe
My longing for Wild Rice Pilaf With Dried Cranberries strengthened during high school days. No other ingredient will make Wild Rice Pilaf With Dried Cranberries taste so yummy than Rice. It is an ideal Main Dish. You do not need to be a gourmet to make out how appetizing and tasty this dish really is.
Ingredients
1 cup wild rice
3/4 cup dried cranberries
4 tablespoons margarine or butter
3 medium carrots, diced
1 medium celery stalk, diced
1 small fennel bulb, trimmed and diced
1 medium onion, diced
1 1/2 teaspoons chopped fresh thyme leaves
2 cups regular long grain rice
1 can chicken broth
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Fresh thyme leaves for garnish
Directions
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.
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.
