Wild-Rice Pilaf with Chicken, Cranberries and Pecans

Wild-Rice Pilaf with Chicken, Cranberries and Pecans (Adapted from Martha Stewart)

2 tablespoons extra-virgin olive oil
1/4 cup finely chopped shallots
1 cup dry wild rice
3 cups chicken stock
1 1/2 to 2 cups shredded cooked chicken
1/2 cup chopped pecans, toasted
1/4 cup dried cranberries
1/4 cup golden raisins, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
salt and fresh ground black pepper

In a medium saucepan, heat oil over medium. Stir in shallots - cook until tender, about 3 minutes. Stir in rice - cook, stirring, for 1 to 2 minutes. Pour in stock and bring mixture to a boil. Reduce heat to a simmer and cook, covered, until rice is tender and starting to open, about 45 to 50 minutes. Remove from the heat and drain away any excess liquid.

Place rice into a serving bowl and stir in shredded chicken, pecans, cranberries, raisins and parsley - season with salt and fresh ground black pepper to serve.

Makes about 4 servings.

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