WILD RICE PILAF With PORCINI, CRANBERRIES & TOASTED ALMONDS

• wild rice↗3⁄4 cup
• low sodium chicken broth↗2 1⁄4 cups

  divided

• butter↗2 tablespoons

  divided

• dried funghi porcini↗1⁄2 ounce

  soaked in water for 30 minutes

• slivered almonds↗1⁄3 cup

  toasted

• basmati rice↗3⁄4 cup

  rinsed and drained

• red onion↗1⁄4 cup

  finely chopped

• large garlic clove↗1

  pressed

• dry white wine↗1⁄4 cup
• dried cranberries↗1⁄3 cup
• black pepper↗1⁄2 teaspoon

  (to taste)

• sea salt↗1⁄2 teaspoon

  (to taste)

• fresh parsley↗1 tablespoon

  chopped

Step-by-step instructions

1. 1

   In a medium pot, combine wild rice, ¾ cup chicken broth and 1 tablespoons butter; bring to a boil, cover, reduce heat to a simmer and cook for 40 minutes.

2. 2

   Place porcini in a small bowl, add enough water to cover and soak for 30 minutes. In a small skillet on medium heat, toast almonds; remove from the heat and set aside. Place basmati rice in a fine sieve over a bowl and rinse until water is no longer cloudy; let it drain. After 30 minutes, drop porcini in a fine sieve and let it drain.

3. 3

   After 40 minutes, add basmati to wild rice. Pour the remaining broth (1 ½ cups), give a good stir and bring to a boil. Cover, reduce heat to a simmer and cook for 15 minutes.

4. 4

   In another pot over medium heat, add butter. When melted, add onion and sauté for 2 minutes. Add porcini, making sure to leave dirt behind, and garlic; sauté for 1 minute. Pour in white wine and cook until almost evaporate; stir and remove from the heat.

5. 5

   When rice is cooked, add porcini mixture, cranberries and toasted almonds; season with freshly ground black pepper and sea salt. Give a good stir, cover, remove from the heat and let the rice rest for 5 minutes before serving. For the final touch, sprinkle chopped parsley for each bowl.