<http://schema.org/recipeInstructions>
" Rinse wild rice; drain. In 3-quart saucepan, heat wild rice and 2 cups water to boiling over high heat. Reduce heat to low; cover and simmer 35 to 40 minutes until wild rice is tender. Stir in dried cranberries; heat 1 minute. Drain wild-rice mixture, if necessary. Meanwhile, in 5-quart Dutch oven, melt margarine or butter over medium-high heat. Add carrots, celery, fennel, and onion and cook until all vegetables are tender and lightly browned, about 20 minutes, stirring occasionally. Stir in thyme; cook 1 minute. Remove vegetables to medium bowl. In same 5-quart Dutch oven, heat white rice, chicken broth, and 2 cups water to boiling over high heat. Reduce heat to low; cover and simmer 18 to 20 minutes until rice is tender. Stir in salt, pepper, wild-rice mixture, and vegetable mixture; heat through. Spoon into serving bowl; sprinkle with thyme leaves."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5157/wild-rice-pilaf-dried-cranberries-1868/>