Wild Rice Pilaf

Rinse the wild rice thoroughly in a fine-mesh strainer under cold running water until the water runs clear.

In a large saucepan or Dutch oven, melt the butter over medium heat. Add the onion and celery, and sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.

Stir in the minced garlic and fresh thyme, cooking for 1 minute until fragrant.

Add the rinsed wild rice to the pot and stir for 2 minutes to lightly toast the grains.

Pour in the broth and increase heat to high to bring to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 45 to 50 minutes, or until the rice is tender and some of the kernels have burst open.

Remove from heat and let the rice stand, covered, for 5 to 10 minutes to allow any remaining moisture to be absorbed.

Fluff the rice with a fork. Gently fold in the dried cranberries, toasted pecans, and fresh parsley.

Season with sea salt and freshly cracked black pepper to taste. Serve warm.