Loved this rice. Full meal with salad and mashed potatoes, meat and two vegetables and only had two cups left for my lunch next day. They loved it.
Photo: Iain Bagwell; Styling: Heather Chadduck
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Total: 35 Minutes
- 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
- 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.
- 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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