Cranberry Wild Rice Pilaf
9 cups vegetable broth
1 1⁄3 cups wild rice, rinsed
1⁄4 cup butter
3 large onions, chopped
3⁄4 teaspoon ground cardamom
1 teaspoon ground allspice
2 bay leaves
1 cup craisins (dried cranberries)
1 cup golden raisin
2 teaspoons grated orange zest
salt black pepper
1 1⁄2 cups long grain rice
1⁄2 cup pine nuts, toasted
In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.
Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.
In another saucepan, saute the onions in the butter until tender, about 10-12 minutes.
Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.
Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
Drain the wild rice.
Remove the bay leaves from the white rice and discard.
Mix together both rices and stir in the pine nuts; adjust seasonings if necessary.