Wild and White Rice Pilaf with Dried Cranberries

Wild rice was traditionally harvested in a canoe by bending the fruiting heads over the side of the canoe and hitting them with a stick, or shaking them, to dislodge the grains.

Melt butter in medium ovenproof saucepan on low heat. Add onions and pan-fry until softened, 1 to 2 minutes. Add rice. Cook, stirring, until the grains of white rice become translucent, about 3 to 5 minutes. Add dried cranberries, sage and salt. Pan-fry 1 minute more. Add water or broth. Increase heat to medium-high and bring to a boil. Stir. Cover and transfer saucepan to oven. Cook in 350°F (175°C) oven for 45 minutes. Fluff with a fork before serving. Serves 5.
Butter (or hard margarine) 2 tbsp. 30 mL Cipolline onions, julienned 1/3 cup 75 mL Wild and white rice blend 1 cup 250 mL Dried cranberries 1/2 cup 125 mL Chopped fresh sage 1 tbsp. 15 mL Salt 1/2 tsp. 2 mL Water or broth 2 cups 500 mL