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.