Wild Rice Pilaf With Pistachios and Cranberries

Ingredients

• 2 cups wild rice
• 6 cups water
• 1 1/2 cups dried cranberries or 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

Directions

1. 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. 2

   Add cranberries and cook for another minute. Drain if necessary and keep rice covered and warm until ready for next step.

3. 3

   Melt butter in heavy 5 quart Dutch oven and add onions, celery and carrots and saute for approximately 13 minutes.

4. 4

   Transfer these vegetables to a bowl and keep warm until next rice mixture is done.

5. 5

   In same Dutch oven, ADD chicken broth, remaining 2 cups of water and "white rice" and bring to a boil and then cover for about 16 - 18 minutes until all water is absorbed.

6. 6

   Stir into white 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. 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.