Wild Rice Pilaf with Pecans and Dried Cranberries

A beautiful and delicious side dish.
Source: The New Best Recipe (Cooks Illustrated)
– Terry

Ingredients

• 1¾ cups low-sodium chicken broth
• 2½ cups water
• 2 bay leaves
• 8 sprigs of thyme, divided into 2 bundles tied with twine
• 1 cup wild rice, rinsed well and picked over
• 1½ cups long-grained white rice
• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• salt
• ¾ cup dried cranberries (craisins)
• ¾ cup pecans, toasted in a small dry skillet
• 1½ tablespoons minced fresh parsley
• ground black pepper

Instructions

1. Bring the broth, ¼ cup of water, bay leaves and 1 thyme bundle to a boil in a medium saucepan over medium-high heat.
2. Add the wild rice, cover, and reduce heat to low; simmer until the rice is plump and tender and has absorbed most of the liquid, 35 to 45 minutes. Drain the rice in a mesh strainer to remove the excess liquid. Remove the thyme bundle and bay leaves. Return the rice to the saucepan and keep warm.
3. While the wild rice is cooking, place the white rice in a medium bowl and cover with 2 inches of water; gently swish the grains to release excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat about 5 times, until the water runs almost clear. Drain the rice in a mesh strainer.
4. Heat the butter in a medium saucepan over medium-high heat until the foaming subsides, about 2 minutes. Add the onion, carrot and 1 teaspoon salt; cook, stirring frequently, until softened but not browned, about 4 minutes.
5. Add the rinsed white rice and stir to coat the grains with the butter; cook, stirring frequently, until the grains begin to turn translucent, about 3 minutes.
6. Meanwhile, bring the remaining 2 1/4 cups water to a boil in a small saucepan or microwave. Add the boiling water and the remaining thyme bundle to the white rice; return to a boil, then reduce the heat to low, sprinkle the cranberries evenly over the rice, and cover. Simmer until all of the liquid is absorbed, 16 to 18 minutes. Off the heat, fluff the rice with a fork.
7. Combine the wild rice, white rice mixture, pecans and parsley in a large bowl; toss with a rubber spatula. Adjust the seasonings with salt and pepper to taste; serve immediately.