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

How to Make It

Step 1

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

Step 2

Prepare rice according to package directions.

Step 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.

Step 4

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

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