Nutty Wild Rice and White Rice Pilaf with Cranberries and Pecans

1. Cook Wild Rice

Bring 1¾ cups of chicken broth, ¼ cup water, 2 bay leaves, and one bundle of thyme to a boil in a medium saucepan. Add the wild rice, reduce the heat to a simmer, and cook until the rice is plump and tender, about 35 to 45 minutes. Once done, drain the rice using a fine-mesh strainer and return it to the saucepan, discarding the bay leaves and thyme.

2. Rinse White Rice

While the wild rice is cooking, rinse the white rice in a medium bowl. Swish the rice in water, drain, and repeat the process 4 to 5 times until the water runs clear. This step removes excess starch, ensuring the rice grains will be separate and fluffy.

3. Cook Vegetables and White Rice

Melt 3 tablespoons of unsalted butter in a medium saucepan over medium heat. Add the chopped onion and carrot, seasoning with 1 teaspoon of salt, and cook until the vegetables are softened, about 4 minutes. Stir in the rinsed white rice, ensuring each grain is coated with butter.

4. Cook White Rice

In a small saucepan or microwave, bring 2¼ cups of water to a boil. Pour the boiling water over the rice mixture, add the second bundle of thyme, and stir in the dried cranberries. Reduce the heat, cover, and simmer for 16 to 18 minutes until the water is absorbed and the rice is tender.

5. Combine and Serve

Combine the cooked wild rice and the white rice mixture in a large bowl, discarding the thyme bundle. Add the toasted and chopped pecans, and sprinkle with 4.5 teaspoons of minced fresh parsley. Season with salt and pepper to taste, and gently toss everything together with a rubber spatula to ensure even distribution of ingredients.