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Cranberry-Pecan Pilau

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 35 mins
Total time 35 mins
Yield Makes 10 to 12 servings


  • 1 cup coarsely chopped pecans
  • 2 (7-oz.) packages wild pecan brown rice
  • 1/4 cup butter
  • 1 pound shallots, quartered lengthwise
  • 2/3 cup sweetened dried cranberries
  • 1/4 cup dry sherry
  • 1 teaspoon orange zest
  • 1/2 cup chopped fresh flat-leaf parsley

How to Make It

  1. Heat pecans in small nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until pecans are toasted and fragrant.

  2. Prepare rice according to package directions.

  3. Meanwhile, melt butter in a large skillet over medium-high heat; add shallots, and sauté 2 minutes. Reduce heat to medium-low, and sauté 10 minutes or until golden brown and tender. Add cranberries and next 2 ingredients, and sauté 3 minutes or until liquid is absorbed. Stir shallot mixture, toasted pecans, and parsley into hot cooked rice.

  4. Note: Konriko Wild Pecan Brown Rice from Louisiana is one of our favorites. Find it in the supermarket or order directly from