​​Cranberry Pecan Pilaf

Nutty, sweet, and a tiny bit tart - this pilaf is anything but bland.

​​1 1/2 C. (dry) packaged wild rice blend (such as Lundberg “Wild Blend”)
1/2 C. dried cranberries
1/2 C. lightly toasted pecans (or walnuts)
1/2 C. chopped fresh parsley
1/3 C. Tait Farm Cranberry Shrub
1/4 C. mild oil (such as sunflower)
salt and freshly ground black pepper to taste

Cook the wild rice according to the instructions on the package. 
While still warm, fluff the rice. Whisk the shrub and oil together.
Stir into the warm rice. Add the cranberries, pecans and parsley, saving
some to garnish the top. Season to taste with salt and pepper. Spoon into 
a pretty serving dish and garnish with the reserved cranberries, nuts and parsley.
Serve warm or at room temperature. Serves 6