Brown Rice with Toasted Pecans and Dried Cranberries

Tired of servin’ up that same-ol’ plain white or brown rice with your Wednesday chicken? Well, why not liven things up with this here dee-lish-us Brown rice with Toasted Pecans and Dried Cranberries.

It’ll, for sure, bring oooh’s  and  ahhs! to your weekday supper table , ‘cause your family and dinner guests will love it! But, best of all, they’ll love you for makin’ it for ‘em! Enjoy!

This brown rice not only looks beautiful on the plate, but it tastes great! The sweetness of the fruit and the crunchy pecans and brown rice are one big party for your palette! YUM!

Brown Rice with Toasted Pecans and Dried Cranberries

Recipe by: Bobbi Jo Lathan

Recipe type: Side Dish

PREP TIME

15 mins

COOK TIME

45 mins

TOTAL TIME

1 hour

INGREDIENTS

1 tablespoon olive oil

⅓ cup white onion (chopped)

2 cloves fresh garlic (peeled and chopped)

⅓ cup yellow pepper (chopped)

2 tablespoons butter

2 cups brown rice

2½ cups chicken broth

1 bay leaf

1 teaspoon salt

1 teaspoon black pepper (freshly ground)

½ cup dried cranberries

½ cup dried cranberries

1 fresh pear (peeled, seeded, chopped)

INSTRUCTIONS

1. Preheat your oven to 350°.

2. Get a cookie sheet or baking pan and cover it in parchment paper. Spread your pecans evenly over the baking and toast them in the oven for about 5 minutes. Watch ‘em carefully as you don’t want them beautiful fresh pecans to scorch!

3. Once they become aromatic, they’re done. Take them out of the oven and set them aside to cool.

4. Now, Git yourself a big pot with a lid. (I use this small Dutch oven I have which cooks rice real good ‘cause of the teats on the inside of the lid.) Heat the olive oil in the pot over a medium heat.

5. Once the oil is hot, add the onions, yellow peppers and garlic and stir just ‘til the onions is translucent.

6. Add the butter to the onion mixture and give it a stir. Now, add the brown rice and stir it into the butter and onion mixture.

7. Once it’s blended well, add the chicken broth, bay leaf, salt, and pepper.

8. When it comes to a boil, turn the fire down to a simmer and add the cranberries.

9. Place the lid on the rice and let it cook for 30 minutes.

10. Once the rice is done, take it off the burner and let it sit for another 8 minutes with the lid on. Then, lift the lid and mix in the pecans and pear into the cooked rice and serve while still warm.

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