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Wild Rice Pilaf with Vegetables and Dried Cranberries

by Louise Fiszer

serves 8

4 tablespoons vegetable oil or margarine
1 stalk celery, chopped
1 large carrot, chopped
3 green onions, chopped
1 teaspoon grated nutmeg
1/8 teaspoon cayenne
8 ounces wild rice
3 cups chicken stock
1 1/2 cups dried cranberries
salt and pepper
1/2 cup chopped parsley

Preheat oven to 350 degrees.

In large saute pan heat oil. Cook celery, carrots and onions until soft, about 8 minutes. Add the nutmeg, cayenne and rice and cook, stirring, to coat with oil. Add the stock, bring to a boil and then add cranberries. Remove from stove, cover and bake 1 hour and 15 minutes. When done the grains of rice all the liquid should be absorbed.

Set aside, covered, for 15 minutes before serving. Fluff with a fork, taste for salt and pepper and sprinkle with parsley.

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