Beth Dooleys Wild Rice Cranberry Pilaf

From one of my favorite Cookbook authors Beth Dooley we get a Wild Rice Cranberry Pilaf. I love Cranberrys and Wild Rice together!


Wild Rice Cranberry Pilaf
Serves 6 to 8 (easily doubled)


1 cup wild rice, rinsed under cold water
2-1/2 cups chicken stock, or water
2 tablespoons unsalted butter
2 shallots, finely chopped
2 small onions, finely chopped
1/4 cup chopped parsley
2 (2-inch) sprigs fresh rosemary
1⁄2 cup dried cranberries
2 teaspoosn grated orange zest
2/3 cups fresh orange juice, or to taste
Salt and freshly ground black pepper
1/2 cup chopped toasted walnuts (see note)


In a large saucepan, combine the rice with the chicken stock. Bring the stock to a boil, then reduce the heat and simmer, uncovered, for 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 and onion with the parsley and rosemary until the onion is translucent, about 2 to 4 minutes. Stir in the cranberries, orange zest, and orange juice and cook about 2 minutes. Remove the rosemary sprig. Toss the onion mixture into the rice and season with salt and pepper to taste. Fold in the walnuts. Serve hot or at room temperature.
Note: To toast walnuts, spread the nuts on a baking sheet and toast them in a preheated 350-degree oven until they begin to smell nutty, about 3 to 5 minutes. Remove and chop.