Wild Rice Pilaf with Vegetables and Dried Cranberries

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Sign up for our Newsletter. Enjoy recipes, menu's, cooking tips and more. Simply fill out the form at the bottom of the page. Wild Rice Pilaf with Vegetables and Dried Cranberries 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 oven proof 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 at 350 degrees. When done all the liquid should be absorbed.