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Friday, November 6, 2009

wild rice pilaf with dried cranberries and pine nuts

Thanksgiving is coming up and this is an ideal dish for this joyous holiday as well as any fall dinner. And once again, it is easy to make, especially if you have a rice cooker. I cook all my grains in a rice cooker, saving stove top space and also ensuring a failproof method of preparing grains every time! A very worthwhile investment to have in any kitchen.

This makes 6 large side dishes

3/4 cup wild rice
3/4 cup long grain brown rice
1 tsp sea salt
4 sprigs lemon thyme

1/2 cup dried cranberries, unsweetened
1/4 cup pine nuts
black pepper to taste

Place grains, thyme and sea salt in a rice cooker, fill to the brown rice marking of "4 cups" and cook on the brown rice setting.

If you do not have a rice cooker, place grains, sea salt, and thyme in a sauce pan with 2 3/4 cups water. Bring to boil, lower heat to very low, cover tightly and cook for 50 minutes. Remove from heat and let sit for 10 minutes. Do not open the lid while cooking or the texture of the grain will not be optimal.

toast pine nuts in a pan over low heat, stirring constantly till you smell the wonderful nuttiness. Add the nuts and dried cranberries to the grain, stir very gently and serve immediately.

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