Wild Rice Pilaf

 4 c. chicken stock

2 Tbsp. butter

1 Tbsp. vegetable oil

3 shallots, minced

1 c. wild rice

1 c. brown rice

1/2 c. dried cranberries

1 bay leaf

2 thyme leaves

1/2 tsp. salt

1/8 tsp. pepper

1/2 c. pecans, chopped and toasted

1/4 c. flat leaf parsley

In a 2 quart casserole dish, melt butter with oil. Saute shallots until translucent. Add rices and stir until coated; about 3 minutes.Add chicken stock, cranberries and seasonings. Bring to a simmer, stir and cover. Bake in oven at 375 degrees for 40-45 minutes. Remove from oven and discard bay leaf and thyme. Add pecans and parsley.