Wild Rice Pilaf With Pistachios And Cranberries - cooking recipe

Ingredients

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

Preparation

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.
Add cranberries and cook for another minute. Drain if necessary and keep rice covered and warm until ready for next step.
Melt butter in heavy 5 quart Dutch oven and add onions, celery and carrots and saute for approximately 13 minutes.
Transfer these vegetables to a bowl and keep warm until next rice mixture is done.
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.
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.
Just before serving, gently stir chopped parsley and pistachio nuts into pilaf until evenly distributed. Transfer to large serving bowl. Makes about 13 cups.