Bring chicken broth and thyme to boil in medium saucepan over
Add wild rice, cover and reduce heat to low. Simmer covered
until plump, tender and has absorbed most of the liquid â€“
about 35 to 45 minutes. Set aside.
While wild rice is cooking, rinse white rice until water runs
almost clear. Drain in a mesh strainer.
Melt butter in a medium saucepan. Add onion, carrot, and 1
teaspoon salt; cook, stirring frequently, until softened but not
browned, about 4 minutes.
Add rinsed white rice and cook, stirring frequently, until
grains begin to turn translucent, about 3 minutes. Add boiling
water, return to boil, then reduce heat to low, sprinkle
cranberries evenly over rice, and cover. Simmer until all liquid
is absorbed, about 15 minutes. Remove from heat and fluff with
Combine wild rice, white rice mixture, pecans, and parsley
together and toss to combine. Salt and pepper to taste and