Thanksgiving Series: Wild Rice Pilaf with Pecans and Dried Cranberries

Last year I shared some classic Thanksgiving recipes, like mashed potatoes, sweet potato casserole, and pumpkin pie.  This year I wanted to try some new things.  This rice pilaf turned out really well, although it was a bit time consuming, so I probably wouldn't make it every day.  I got the original recipe from here, but I made a few changes.

Ingredients:

• 4 cups chicken broth
• 2 bay leaves
• 8 sprigs fresh thyme
• 1 cup wild rice
• 1.5 cups long-grain white rice, rinsed
• 3 tablespoons butter
• 1/2 of a medium onion, finely chopped 
• 1 medium carrot, finely chopped 
• 1-2 stalks celery, finely chopped
• 1/2 bell pepper, finely chopped
• 3/4 cup dried cranberries
• 3/4 cup pecans, 
• 1.5 tablespoons minced fresh parsley

In small dry skillet over medium heat, toast the pecans until they are fragrant and lightly browned, about 6 minutes.  Coarsely chop the pecans.

Bring 1.75 cups of the chicken broth, bay leaves, and half of the thyme to a boil.  Add wild rice, cover, and reduce heat to low.  Simmer until rice is plump and tender and has absorbed most of the liquid, about 35-40 minutes.  Set aside and keep warm.

Heat butter in a medium saucepan over medium-heat until foam subsides, about 2 minutes.  Sauté the carrots, celery, onion, and bell pepper until softened.  Add the white rice and stir to coat grains with butter.  Cook, stirring frequently until the grains begin to turn translucent, about 3 minutes.  Boil the remainder of the chicken broth in microwave.  Add the chicken broth and the rest of the thyme to the white rice mixture.  Return to a boil then reduce the heat to low.  Sprinkle the cranberries evenly over the rice.  Cover and simmer until the liquid is absorbed, about 16-18 minutes.  Combine the wild rice, white rice mixture, pecans, and parsley in a large bowl.