PECAN RICE

Pecan Rice

Serves 6

Ingredients

• 3 tablespoons butter
• 3 teaspoons pecan oil
• ¾ cup pecans
• 1 medium sweet onion, thinly sliced
• 1 tablespoon chopped fresh sage
• 1½ cups brown jasmine rice*
• 1 (32-ounce) container chicken broth
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup dried cranberries
• Garnish: parsley

Instructions

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.

Notes

• *We used Cajun Grain brown jasmine rice.