Wild Rice Pilaf with Pecans and Dried Cranberries
Appears in Cook's Illustrated November/December 2002
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...