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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Cranberry-Pecan Pilau

Southern Living NOVEMBER 2012

  • Yield: Makes 10 to 12 servings
  • Hands-on: 35 Minutes
  • 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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Cranberry-Pecan Pilau Recipe