This pilaf is a won­der­ful com­pli­ment to the No-Fail Roasted Chicken or the Roasted Turkey & Gravy. Stud­ded with orange-infused cran­ber­ries, toasted almonds and fresh scal­lions, it’s per­fect for the hol­i­days, but I serve it year around. The wild rice here takes a bit of time to cook, so you can omit it if you want to.

Active time: 15 min­utes:
Total time: 30 min­utes (with­out wild rice) or 1 hour (with wild rice)
Yield: Serves 6–8 as a side

1/2 c. wild rice
1/2 tsp. salt
3 c. water

1 T olive oil
3 stalks cel­ery, sliced into thin strips and chopped (about 1 c.)
1/2 large yel­low onion, finely chopped (about 1 c.)
1 tsp. dried mar­jo­ram
1/2 tsp. ground sage
1/2 tsp. dried thyme
2 tsp. salt
2 c. white Bas­mati rice
2 1/2 c. water or chicken stock

1/2 c. toasted, sliv­ered almonds
1/2 c. orange-infused dried cran­ber­ries (I get them at Trader Joe’s) or you can use reg­u­lar dried cran­ber­ries
1/2 c. finely sliced scal­lions (cut in half length-wise, then finely sliced)

1. For wild rice, set 3 c. water to boil. Add wild rice and bring back to boil. Reduce heat and sim­mer for 50 min­utes. Strain rice and set aside.
2. Heat olive oil in large saucepan over medium heat. Add cel­ery and onion and saute until translu­cent, about 8 minutes.
3. Add mar­jo­ram, sage, thyme and salt to cel­ery and onion. Stir to combine.
4. Add rice and water or stock and bring to a boil. Reduce to sim­mer and cook for 12–15 min­utes or until rice is tender.
5. When all rice is cooked, trans­fer rice to a serv­ing dish. Add cran­ber­ries and thor­oughly com­bine. The heat from the rice will plump the cranberries.
6. After a moment or two to cool, add almonds and scal­lions and mix thor­oughly, sav­ing a few scal­lions to sprin­kle on top before serving.