-
1
WILD RICE:
-
2
Bring broth, 1/4 cup water, bay leaves and 1 bundle thyme to boil in medium saucepan over medium-high heat.
-
3
Add wild rice, cover, and reduce heat to low. Simmer until rice is plump and tender and has absorbed most of the liquid, 35-45 minutes. (NOTE: Wild rice goes from tough to pasty very quickly, so begin checking the rice at the 35-minute mark and drain the rice as soon as it is tender.).
-
4
Drain rice in fine-mesh strainer to remove excess liquid. Remove bay leaves and thyme sprigs. Return wild rice to now-empty saucepan, cover, and set aside.
-
5
WHITE RICE:
-
6
While wild rice is cooking, place white rice in medium bowl and add enough water to cover by 2 inches. Using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat rinsing 4-5 times, until water runs almost clear. Drain rice in fine-mesh strainer.
-
7
Melt butter in medium saucepan over medium-high heat. Add onion, carrot, and 1 teaspoon salt and cook, stirring frequently, until vegetables are softened but not browned, about 4 minutes.
-
8
Add rinsed and drained white rice and stir to coat grains with butter. Cook, stirring frequently, until grains begin to turn translucent, about 3 minutes.
-
9
Meanwhile, bring 2 1/4 cups water to boil in small saucepan or in microwave.
-
10
Add boiling water and second thyme bundle to white rice and return to boil. Reduce heat to low, sprinkle cranberries over white rice, and cover.
-
11
Simmer until all liquid is absorbed, 16-18 minutes.
-
12
Off heat, remove thyme sprigs and fluff rice with fork.
-
13
GARNISH:
-
14
Combine wild rice, white rice mixture, pecans, and parsley in large bowl and toss with rubber spatula.
-
15
Season with salt and pepper to taste; serve immediately.
