Cranberry Wild Rice Pilaf

Serves 4-5

Boil 1½ cups of chicken broth with 1½ cups of water. Add ¾ cup wild rice. Simmer uncovered for 45 to 60 minutes. Add water if the pot gets dry.

While the wild rice is cooking, sauté a chopped onion until tender (10 minutes), add 3/8 tsp ground cardamom and ½ tsp allspice. Stir well, then add ¾ cup chicken broth, ¾ cup water, ½ cup raisins (golden or black), ½ cup dried cranberries, a bay leaf, and some orange zest. Bring to a boil then add ¾ cup long-grain rice. Cook rice until tender -- about 15-20 minutes. Add the cooked, drained wild rice. Stir well and add ¼ cup toasted pine nuts. Serve hot.