Servings: 10 to 12 as a side dish

½ cup unsalted butter (1 stick) ½ cup unsalted butter (1 stick)
½ cup finely chopped shallots ½ cup finely chopped shallots
1 clove garlic, minced 1 clove garlic, minced
1 teaspoon dried thyme 1 teaspoon dried thyme
½ teaspoon dried sage ½ teaspoon dried sage
1 cup unsweetened dried cranberries 1 cup unsweetened dried cranberries
1½ teaspoons salt 1½ teaspoons salt
½ teaspoon salt ½ teaspoon salt
½ teaspoon freshly ground black pepper ½ teaspoon freshly ground black pepper
¼ cup chicken broth ¼ cup chicken broth
2 cups wild rice, cooked according to the package directions 2 cups wild rice, cooked according to the package directions

1. Coat a 3-quart casserole dish with non-stick cooking spray
2. In a large skillet over medium heat, melt the butter.  Add the shallots, garlic, thyme, and sage and cook, stirring, until fragrant and the onion is softened, about 4 minutes.  Add the cranberries, salt, pepper, and broth and bring to a boil.  Stir in the wild rice.  Transfer to the prepared dish and cover with aluminum foil.
3.  Bake until heated through, about 20 minutes.

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