Wild Rice Pilaf With Pistachios And Cranberries

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

Ingredients

• Servings: 15
• 2 cups wild rice
• 6 cups water
• 1 1/2 cups dried cranberries or 1 1/2 cups tart cherries
• 1/2 cup loose flat leaf parsley
• 1/2 cup pistachios, toasted
• 2 tablespoons butter
• 4 medium carrots, chopped
• 2 stalks celery, chopped
• 1 large onion, chopped
• 2 cups regular long grain rice

Recipe

• 1 heat in 4 quart saucepan 4 cups of water and 2 cups wild rice. bring to boil and lower heat and cover to simmer for about 35 - 40 minutes.
• 2 add cranberries and cook for another minute. drain if necessary and keep rice covered and warm until ready for next step.
• 3 melt butter in heavy 5 quart dutch oven and add onions, celery and carrots and saute for approximately 13 minutes.
• 4 transfer these vegetables to a bowl and keep warm until next rice mixture is done.
• 5 in same dutch oven, add chicken broth, remaining 2 cups of water and " rice" and bring to a boil and then cover for about 16 - 18 minutes until all water is absorbed.
• 6 stir into rice in dutch oven, wild-rice mixture, vegetable mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook on medium-low until pilaf is heated through.
• 7 just before serving, gently stir chopped parsley and pistachio nuts into pilaf until evenly distributed. transfer to large serving bowl. makes about 13 cups.