Cranberry Wild Rice Pilaf

This is a wild rice pilaf with dried cranberries, toasted almonds, onion, and carrots.  It is both delicious and beautiful.

Start with all the ingredients: You'll need white rice, wild rice, chicken broth, craisins, pecans, butter, carrots, onions, and bay leaves.

It will end up looking so nice together!

Start by chopping up the pecans into small pieces.  Then toast them by spreading them on a cookie sheet and cooking them in a 400 degree oven for 5-10 minutes.  You'll know they are done when you start noticing the nutty aroma.  Don't let them burn!

Next,chop up the onions and carrots. You need one onion and one carrot.  The carrot is chopped into tiny pieces. Saute the carrot and onions with some butter until they begin to soften.  Stir in 1 1/2 cup of white rice.

In a separate pot, bring 2 1/4 cup of water to a boil.  Once the rice begins to turn translucent, add in the boiling water, cover, reduce heat and simmer until the rice is fully cooked and the water is all absorbed. 

Meanwhile, cook 1 cup of wild rice in 2 cups of chicken broth with some bay leaves.

Once both the wild rice and white rice are done, combine in one pan.  Add in dried cranberries and toasted pecans.  Season with salt and pepper to taste. Use however much cranberries and pecans you would like.  There is no need for measurements here, it is really just up to you.