Wild Rice Pilaf

Enrichment Christmas Dinner 2007

¼ cup uncooked wild rice

¾ cup diced celery (about 2 large stalks)

1 onion, diced

2 Tbs. butter

1 cup uncooked long grain rice

1 clove garlic, minced

2 cups chicken broth

½ tsp poultry seasoning

¼ tsp salt

1/8 tsp pepper

1 Tbs. parsley flakes

½ cup dried cranberries (Craisins)

¼ cup toasted chopped pecans (optional)

Put wild rice in pan with 2 cups water. Bring to a boil; turn down heat and simmer, covered, for 40 minutes. Drain excess water. Set aside.

Saute celery and onions in butter until almost tender. Add rice, garlic, poultry seasoning, salt and pepper. Cook 2-3 minutes more. Add chicken broth and bring to a boil. Reduce heat, cover and simmer 15 minutes. Add cooked wild rice, parsley and cranberries. Remove from heat; let sit, covered 10 minutes, or until water is absorbed and rice is tender. Sprinkle with pecans, if desired, just before serving.