Wild rice pilaf with cranberries and nuts

Description

Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft, about 3 minutes. Add rice and cook for 1 minute. Add chicken broth and bring to a boil. Reduce heat and simmer, covered, until rice is tender, 45 to 50 minutes. Drain any excess liquid and transfer rice to a bowl. While the rice is cooking, preheat the oven to 200 degrees. Spread nuts in a single layer on a baking sheet and roast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop the nuts. Add roasted nuts, cranberries, raisins, and parsley to the rice. Season with salt and pepper. Serve the pilaf warm or at room temperature.

Instructions