Wild Rice and Cranberry Pilaf


1/4 cup butter
1 onion, chopped
1/4 cup celery, chopped
1/4 cup carrots, chopped
1/4 cup mushrooms, chopped
2 cloves garlic, minced
1/4 teaspoon pepper
1 teaspoon sage
1 teaspoon thyme
3/4 cup wild rice
1 cup dried cranberries
2 1/2 cups chicken stock
1 cup white rice
2/3 cup toasted almonds, slivered
1/4 cup chopped parsley


In a large heavy saucepan, melt the butter and sautee the onion, celery, carrot, mushroom and garlic until tender, about 5 to 6 minutes.  Meanwhile bring 2 quarts of water to a boil and add the wild rice, and cook uncovered for 10 minutes. Drain well. Pour the chicken stock into the vegetables and add teh wild rice, thyme, sage and dry, uncooked white rice. Cook uncovered on low heat for 35 minutes. Stir in the dried cranberries, toasted almonds and chopped parsley. Season to taste with salt and pepper.