Wild Rice pilaf (GF)

 I guess I've mostly eaten boring flavorless pilaf because I was so surprised by how good this is. 

• 1 3/4 c chicken broth (Swanson is best)
• 2 1/2 c water
• 2 bay leaves
• 8 sprigs fresh thyme tied together with kitchen twine (or I usually just substitute dried thyme) 
• 1 C wild rice (picked over and rinsed as necessary)
  
• 1 1/2 C brown rice
• 3/4 C dried cranberries

• 3 T butter
• 1 onion, chopped fine
• 1 large carrot, chopped fine (peeled if it's not organic)
• salt and pepper
• 3/4 C pecans (can be toasted and coarsely chopped)
• 2 T minced fresh parsley

1. Bring broth, water, bay leaves, and thyme to a boil in a saucepan. Add both kinds of rice (unless the kind of rice you want to use cooks in a different amount of time, in which case you have to cook them separately), cover, and reduce heat and simmer about 35-45 min, until liquid is absorbed and rice is plump and tender. Add cranberries when you check it at 35 minutes. When finished, remove bay leaves (and thyme if using fresh). 

2. Meanwhile, melt butter in medium saucepan. Add onion, carrot, 1 t. salt and cook, stirring frequently until softened but not browned, about 4 min. Add pecans. Add rice mixtures and parsley. Season with salt and pepper to taste, serve immediately. Great with baked salmon in particular.