Wild Rice Pilaf With Cranberries

• 2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
• 1/2 cup chopped celery
• 1 cup finely chopped onion
• 2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
• 1 cup dried cranberries
• 2 cups wild rice
• 5 1/2 cups chicken or turkey stock
• Salt and freshly ground black pepper
• 4 tablespoons butter or vegetable oil, or a mixture

1. Preheat oven to 350 degrees.
2. In a heavy ovenproof casserole, heat the butter or oil.
3. Add the celery and onion and saute over medium heat until tender.
4. Stir in the mushrooms and cranberries and saute until softened.
5. Stir in the wild rice and the stock.
6. Bring to a simmer and season with salt and pepper.
7. Put in the oven and bake one hour and 15 minutes.
8. Remove from the oven and set aside, covered, for 15 minutes before serving.

fresh chanterelles, celery, onion, fresh chanterelles, cranberries, wild rice, chicken, salt, butter

Taken from cooking.nytimes.com/recipes/262 (may not work)