Wild Rice and Quinoa
2 1/2 cups chicken stock (I actually used turkey stock)
1/2 cup wild rice
1/2 cup quinoa (I used the white kind)
1/2 cup pecan pieces
1/2 cup dried cranberries
Bring stock to a boil, stir in wild rice.
Lower heat; simmer covered for 25 minutes, stirring occasionally.
Rinse quinoa if necessary (bulk quinoa typically needs to be rinsed; some quinoa comes already cleaned); stir into pot.
Season with salt; continue simmering for 15 more minutes.
When wild rice has opened up, mixture is done; if not quite there, or if mixture is soupy, remove cover and let simmer for maybe 5 more minutes.
Fluff; let cool a bit so pecans won't be mushy and cranberries gummy.
Stir in pecans and cranberries (or sprinkle on top after portioning).
Serves 6 as a side dish.