I fall into routines pretty easily - for good or bad. I also love meat. All types. My latest routine (that I'm not going to try and break anytime soon) is frequent trips to Open Range on Edmonton Trail. I have yet to try one dish that I haven't loved. Their variety of meats is huge, and each one is cooked and seasoned so well there's no need to cover it up with huge amounts of sauce or toppings. Not only is the meat top notch, their sides are always delicious as well - depending on their rotating menu I've had both amazing risotto and rice pilaf sides. To recreate a little Open Range magic at home pair this with your favourite cut of meat & grilled veggies.

Cranberry Pecan Wild Rice Pilaf

Serves 6-8

4 cups chicken stock (homemade is best, or look for a low/no-salt added pre-made version)
2 TB unsalted butter
1 TB olive oil
1/2 red onion, diced
1 cup brown rice
1 cup wild rice
1/2 cup reduced sugar dried cranberries
1/2 tsp dried thyme
1/2 tsp sea salt
1/2 tsp pepper
1/2 cup pecans, toasted and chopped
1/4 cup chopped fresh parsley, or 1 TB dried

Preheat oven to 375 F.