Wild Rice Pilaf with Pecans and Dried Cranberries

Name: Wild Rice Pilaf with Pecans and Dried Cranberries
Yield: Serves 6 to 8
Ingredients: 1 3/4 cups, low-sodium chicken broth; 2 , bay leaves; 8 sprigs, fresh thyme, divided into 2 bundles, each tied together with kitchen twine; 1 cup, wild rice, rinsed well and picked over; 1 1/2 cups, long grain white rice; 3 tablespoons, unsalted butter; 1 , medium onion, chopped fine (about 1 1/4 cups); 1 , large carrot, chopped fine (about 1 cup); , table salt; 3/4 cup, dried cranberries, sweetened or unsweetened; 3/4 cup, pecans, toasted in small dry skillet over medium heat until fragrant and lightly browned, about 6 minutes, then chopped coarse; 1 1/2 tablespoons, minced fresh parsley leaves; , Ground black pepper

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Appears in Cook's Illustrated November/December 2002

SERVES6 to 8

TIME1½ hours

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WHY THIS RECIPE WORKS

The flavor of wild rice can be a little overwhelming, so we had to find a way to tame it for our wild rice pilaf recipe. We chose chicken broth as a simmering liquid, because its mild yet rich flavor tempered the rice’s muddy taste to a ple...

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