Wild Rice Pilaf with Vegetables and Dried Cranberries
serves 8

4 tablespoons vegetable oil or margarine
1 stalk celery, chopped
1 large carrot, chopped
3 green onions, chopped
1 teaspoon grated nutmeg
1/8 teaspoon cayenne
8 ounces wild rice
3 cups chicken stock
1 1/2 cups dried cranberries
salt and pepper
1/2 cup chopped parsley
Preheat oven to 350 degrees.

1. In large oven proof saute pan, heat oil. Cook celery, carrots and onions until soft, about 8 minutes.
2. Add the nutmeg, cayenne and rice and cook, stirring, to coat with oil.
3. Add the stock, bring to a boil and then add cranberries. Remove from stove, cover and bake 1 hour and 15 minutes at 350 degrees. When done all the liquid should be absorbed.