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Great recipe. What I did differently was cook the wild rice and brown rice separately since I have both on hand. In a large skillet, I sauteed the onions, garlic and celery in butter. When cooked to 'crunchy', I added the dried cranberries, chicken base, and dried cilantro, a little water, mixed it well and then added the rice mixture. When I served it, I added some fresh cilantro leaves. An easy recipe to make with lots of flavor. On top of the pilaf, I served Maple Glazed Port Tenderloin medallions. My wife agreed that this is a 'keeper'. Thanks Lisa

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Merv January 18, 2003

Vey simple to make and VERY, VERY good. I followed the suggestions that Merv made. My friends wanted the recipe before they left that evening!

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nikkiallana May 30, 2003

This is excellent. Also works to saute the onion, celery, and garlic in the butter, then saute the rice, then add broth or water. I actually forgot the cranberries and didn't have cilantro, but it was still great. Since I used homemade chicken broth, it could've used a little salt, but other than that, great.

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kja May 09, 2004
Wild Rice Pilaf