Cranberry-Pecan Pilau

1. 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. 2

   Prepare rice according to package directions.

3. 3

   Meanwhile, melt butter in a large skillet over medium-high heat; add shallots, and saute 2 minutes. Reduce heat to medium-low, and saute 10 minutes or until golden brown and tender. Add cranberries and next 2 ingredients, and saute 3 minutes or until liquid is absorbed. Stir shallot mixture, toasted pecans, and parsley into hot cooked rice.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.