Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living November 2012

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Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary test

hands-on:
35 mins
total:
35 mins
Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • Prepare rice according to package directions.

  • 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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