Pilaf with wild rice

Servings: 0 servings



In a heavy bottomed 4 quart saucepan over medium-high heat, saute onion and thyme in olive oil until soft but not browned, about 5 minutes. Add carrots and celery and saute until softened. Add stock, salt and pepper. Bring to a boil, and add washed rices. Return to a boil, then lower heat to low and simmer, covered, until liquid is absorbed, 45-50 minutes. Add cranberries. Remove from heat, cover and let stand for 5 minutes. Serve hot with pecans on top.