This dish makes great side dish for Thanksgiving dinner and, I think ,great substitute for traditional bread stuffing.Rice and Vegetable Pilafserves 81/4 cup olive oil1 small onion, chopped1 clove garlic, mashed2 cups frozen sweet peas, thawed1 cup diced carrots1 cup dried cranberries1 cup boiled wild rice2 cups Basmati rice1 teaspoon allspice1/4 teaspoon gingersalt and pepper to taste1/2 cup slivered almonds, toasted1/2 cup pine nuts, toasted-In a large heavy pot, heat the olive oil and saute the onion over medium heat for couple of minutes. Add the garlic, the carrots and the dried cranberries. Stir and add four and half cups of water to the vegetables. Add the allspice, the ginger, the salt and the pepper and bring water to boil.-Add the sweet peas, the wild rice and the Basmati rice. Stir and bring back to a boil. Cover and cook over very low heat for 15 minutes. Turn off the heat.-Allow the rice to rest for five minutes, and then spoon into large serving platter. Sprinkle with the toasted almonds and pine nuts.