 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
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 |
Directions:
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.
4. Note: Konriko Wild Pecan Brown Rice from Louisiana is one of our favorites. Find it in the supermarket or order directly from .
|
|