WILD-RICE PILAF WITH CRANBERRIES AND PECANS
Wild rice marries with pecans and dried cranberries in an updated pilaf.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.
- While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
- Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.
CRANBERRY PECAN RICE PILAF
This is one of my favorite rice recipes. I don't recall where I got it, but it was somewhere online. What I especially like about it, is how very easy it is to make, and the rave reviews it never fails to get!
Provided by cam970 Moore
Categories Brown Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in 2-quart saucepan over medium heat. Add rice. Cook and stir 2 to 3 minutes. Add broth and heat to boiling, stir once or twice. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to tast w/salt and pepper.
- *to toast pecans (or pine-nuts) spread on small baking sheet. Bake at 350 5-8 minutes (keep an eye they don't burn) or until golden brown. Stir frequently.
Nutrition Facts : Calories 453.8, Fat 23.7, SaturatedFat 9.1, Cholesterol 37.3, Sodium 773, Carbohydrate 44, Fiber 2.7, Sugar 1.7, Protein 16.5
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