2 tablespoons butter or olive oil
1 cup wild and basmati rice blend (or another wild rice blend)
3 cups chicken or vegetable broth
1 bay leaf
Salt and freshly ground black pepper
½ cup dried cranberries
⅓ cup roasted pistachios (salted or unsalted is fine)
1 tablespoon chopped fresh parsley, plus more for garnish
Melt the butter in a deep saucepan over medium heat. Once the butter has melted, add the rice and cook, stirring frequently, until fragrant and glossy, about 2 minutes. Stir in the broth, bay leaf and salt and pepper. Bring the mixture to a boil.
Cover the pot and reduce heat to low. Check the rice after 30 minutes. It’s done when it is puffed and tender, even if all the liquid hasn’t been absorbed. If the rice is not done, continue cooking, adding more liquid if necessary. If any liquid remains when the rice is done, drain if necessary.
When the rice has finished cooking, remove from heat and fluff with a fork. Stir in the dried cranberries. Recover for about 2 minutes to warm and plump the cranberries. Remove the bay leaf. Stir in the pistachios and parsley, then season with additional salt and pepper as needed.