Wild Rice Pilaf With Porcini, Cranberries & Toasted Almonds

• 3/4 cup wild rice
• 2 1/4 cups low sodium chicken broth, divided
• 2 tablespoons butter, divided
• 1/2 ounce dried funghi porcini, soaked in water for 30 minutes
• 1/3 cup slivered almonds, toasted
• 3/4 cup basmati rice, rinsed and drained
• 1/4 cup red onion, finely chopped
• 1 large garlic clove, pressed
• 1/4 cup dry white wine
• 1/3 cup dried cranberries
• 1/2 teaspoon black pepper (to taste)
• 1/2 teaspoon sea salt (to taste)
• 1 tablespoon fresh parsley, chopped

1. In a medium pot, combine wild rice, 3/4 cup chicken broth and 1 tablespoons butter; bring to a boil, cover, reduce heat to a simmer and cook for 40 minutes.
2. Place porcini in a small bowl, add enough water to cover and soak for 30 minutes. In a small skillet on medium heat, toast almonds; remove from the heat and set aside. Place basmati rice in a fine sieve over a bowl and rinse until water is no longer cloudy; let it drain. After 30 minutes, drop porcini in a fine sieve and let it drain.
3. After 40 minutes, add basmati to wild rice. Pour the remaining broth (1 1/2 cups), give a good stir and bring to a boil. Cover, reduce heat to a simmer and cook for 15 minutes.
4. In another pot over medium heat, add butter. When melted, add onion and saute for 2 minutes. Add porcini, making sure to leave dirt behind, and garlic; saute for 1 minute. Pour in white wine and cook until almost evaporate; stir and remove from the heat.
5. When rice is cooked, add porcini mixture, cranberries and toasted almonds; season with freshly ground black pepper and sea salt. Give a good stir, cover, remove from the heat and let the rice rest for 5 minutes before serving. For the final touch, sprinkle chopped parsley for each bowl.

wild rice, chicken broth, butter, porcini, slivered almonds, basmati rice, red onion, garlic, white wine, cranberries, black pepper, salt, fresh parsley

Taken from www.food.com/recipe/wild-rice-pilaf-with-porcini-cranberries-toasted-almonds-536989 (may not work)