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Cranberry Pecan Rice

Cranberry Pecan Rice
SERVINGS : 4 PEOPLE
COOK TIME : 20 MINUTES

PREP TIME : 20 MINUTES

INGREDIENTS

  • 1/2 cup pecans, chopped
  • 1 cup instant brown rice
  • 2 tablespoons butter
  • 1/4 cup shallots, chopped
  • 1/3 cup dried cranberries
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons dry white wine (or cooking sherry)
  • 1/4 cup parsley, chopped
DIRECTIONS

  1. Heat a pan over medium high heat. Add pecans and toast for a few minutes, being careful not to brown. Transfer the pecans to a dish and reserve.
  2. In a separate pot, prepare brown rice according to package directions.
  3. In the pan used for the pecans, melt butter over medium high heat.
  4. Add shallots, reduce heat to low and sauté for about 5 minutes.
  5. Add cranberries, and continue to sauté for another 5 minutes.
  6. Increase heat to medium high and add wine. Simmer until liquid is reduced by half.
  7. Add salt and pepper.
  8. Combine the cooked rice, pecans, and shallot mixture in a serving dish and sprinkle with parsley.