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.

Ratings & Reviews

Robiroberts's Review

karenfar
January 07, 2013
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.

karenfar's Review

Robiroberts
January 05, 2013
This sounded good and is different BUT I would use 1 box of rice and a full recipe of all ingredients or at least play around with it. There was so much rice. I made half the recipe and it definitely serve more than 5.