Heat the oil in a large ovenproof pot over medium heat. Add the white rice, wild rice, salt, pepper, bay leaf and onions and cook until the white rice begins to brown, 8 to 10 minutes. Add the stock, cranberries and hazelnuts; bring to a boil, then cover and transfer to the oven. Bake until the rice is tender, about 45 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Mill Casino Hotel and RV Park, North Bend, OR