Recipe: Wild Rice with Cranberries

Wild Rice with Cranberries
rec.food.cooking/Thierry Gerbault/2002

1 cup wild rice (long-grain premium grade preferred)
2-3 cups chicken stock (preferred) or broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh rosemary, finely minced
1/2 teaspoon poultry seasoning or sage
1 cup dried sweetened cranberries
1/3 cup unsalted butter
1 cup onion, 1/4-inch dice
1 cup celery hearts, sliced 1/4x1/2-inch pieces
1 cup pecan halves, broken in quarters
2 tablespoons unsalted butter, softened

Place wild rice in a covered heat-proof dish and cover with boiling water. Cover and soak until water has cooled. Drain and repeat.

Drain and combine soaked rice with 2 cups of chicken stock, salt, black pepper, rosemary, and poultry seasoning in 3-quart saucepan. Bring to a boil, cover, and reduce heat immediately to a low simmer. (A low simmer is important so that the grains of rice don't fully explode, spoiling the texture.) Simmer rice approximately 30 minutes, or until rice is tender-crisp and most grains are still at least partially closed. (If rice has become dry before becoming tender, add additional stock 1/4 cup at a time, continuing to cook.) When done, remove from heat and stir in dried cranberries. Set aside.

Meanwhile, melt butter in medium skillet or saucepan. Add diced onion and saute slowly until barely transparent. Add sliced celery and broken pecans. Continue to saut until celery is tender crisp and pecans are golden. Set aside until rice is finished cooking.

Fold vegetable mixture into rice mixture, then fold in softened butter. Serve immediately.

If desired, the finished dish may be refrigerated and gently reheated before serving. It's at least as good if not better made in advance and reheated.