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November 2013: SUBMITTED BY hrlingat

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Made a couple of changes, used half wild rice (which I partially pre cooked) and half basmati, I also substituted dried cherries (that we harvested this summer) for the cranberries, and I soaked the saffron sightly in the satsuma juice prior to adding. The other modification I made was to lightly toast the rice with the onion garlic before adding the stock.

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