Pecan Rice

Dried cranberries add a festive feel to this Pecan Rice.

Pecan Rice
Serves 6
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  1. 3 tablespoons butter
  2. 3 teaspoons pecan oil
  3. ¾ cup pecans
  4. 1 medium sweet onion, thinly sliced
  5. 1 tablespoon chopped fresh sage
  6. 1½ cups brown jasmine rice*
  7. 1 (32-ounce) container chicken broth
  8. ½ teaspoon kosher salt
  9. ¼ teaspoon freshly ground black pepper
  10. 1 cup dried cranberries
  11. Garnish: parsley
  1. In a 3-quart saucepan, add butter and oil, and heat over medium heat. Add pecans, and cook until fragrant, 2 to 3 minutes. Remove with a slotted spoon. Add onion, and cook, stirring constantly, 2 to 3 minutes. Add sage and rice, and cook 2 to 3 minutes. Add chicken broth, salt, and pepper. Bring to a boil; cover, and reduce heat to medium-low. Cook until liquid is almost absorbed, about 20 minutes. Remove from heat. Stir in cranberries; cover, and let stand 5 minutes. Stir in pecans. Garnish with parsley, if desired.
  1. *We used Cajun Grain brown jasmine rice.
Louisiana Cookin


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