Recipes: Wild rice cranberry pilaf

WILD RICE CRANBERRY PILAF

Serves 6 to 8.

Note: To toast walnuts, heat in a 350-degree oven until fragrant, about 10 minutes.

• 1 c. wild rice, rinsed under cold water

• 21/4 c. low-sodium chicken stock

• 1 tbsp. unsalted butter

• 1 shallot, finely chopped

• 2 tbsp. chopped fresh parsley

• 1 (2-in.) sprig fresh rosemary

• 1 c. craisins

• 1 tsp. grated orange rind

• 1/3 c. fresh orange juice, or to taste

•1/2 c. chopped toasted walnuts (see Note)

Directions

In a large saucepan, combine the rice with the chicken stock. Bring to a boil. Reduce heat and simmer uncovered 20 to 30 minutes. The rice should be tender but not mushy.

While the rice is cooking, melt the butter in a medium skillet over medium heat and sauté the shallot, onion and parsley with the rosemary until the onion is translucent, about 2 to 4 minutes. Stir in the craisins, orange rind and juice.

Toss this into the rice and season with salt and pepper to taste. Fold in the walnuts. Serve hot or at room temperature.

Serves 6 to 8.

Use any combination of mushrooms here. The soup is easily frozen. It's hearty without being heavy. You may enrich it with a swirl of sour cream or heavy cream. It makes a fine vegetarian dinner paired with crusty bread and sharp cheese and a salad.

• 2 tbsp. unsalted butter

• 1 small onion, finely chopped

• 2 lb. cremini mushrooms, stemmed and quartered

• 2 carrots, chopped

• 2 large shallots, minced

• 9 c. low-sodium chicken or vegetable broth

• 1/2 c. wild rice, rinsed under running cold water

• 2 tsp. chopped fresh thyme (or 1/2 tsp. dried)

Directions

In a large stock pot or Dutch oven over medium-high heat, melt the butter and sauté the onion until soft, about 3 to 5 minutes. Stir in the mushrooms with a little salt and pepper and cook until the mushrooms are soft and brown, about 10 to 15 minutes.