RFCJ RECIPE ARCHIVE
Posted by : Elaine Radis KC: Wild Rice Pilaf w/Vegetables & Cranberries - meat, pareve
Yield: 8 Servings 4 tb Vegetable oil; or margarine 1 Stalk celery; chopped 1 lg Carrot; chopped 3 Green onions; chopped 1 ts Grated nutmeg 1/8 ts Cayenne 8 oz Wild rice 3 c Chicken stock; OR veggie stk 1 1/2 c Dried cranberries --salt and pepper 1/2 c Chopped parsley Preheat oven to 350 degrees. In large sauté 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. Originally posted by Nancy Berry; reformatted w.MMBuster for Meal Master by Auntie_e@Prodigy.com
