Step 1

Rinse the rice well, until the rinse water is clear. Drain it well in a fine mesh strainer.

Step 2

In a 1 quart saucepan, sauté the onions and celery until the onion is translucent. Add small amounts of water or broth to deglaze the pan, if the vegetables start to stick.

Step 3

Add the carrots and garlic, and sauté for about one more minute, until the garlic is fragrant.

Step 4

Stir in the rice, broth, herbs and seasonings. Bring the mixture to a boil, then cover and simmer for 40 minutes.

Step 5

Remove the pot from the burner, lift the lid, and cover the pot with a clean kitchen towel. Then replace the lid over the towel. Let the rice stand for about 10 minutes. The towel will absorb the excess moisture.

Step 6

After 10 minutes, fluff the rice with a fork, and add in the chopped pecans and dried cranberries.