Cranberry-Pecan Pilau

Ingredients

• 14 oz pecan brown rice wild
• 0.3 cup butter 
• 0.3 cup cooking sherry dry
• 0.5 cup flat-leaf parsley fresh chopped
• 1 teaspoon orange zest 
• 1 cup pecans coarsely chopped
• 1 pound shallots quartered
• 0.7 cup cranberries dried sweetened

Equipment

• frying pan

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 saut 2 minutes. Reduce heat to medium-low, and saut 10 minutes or until golden brown and tender.
4. Add cranberries and next 2 ingredients, and saut 3 minutes or until liquid is absorbed. Stir shallot mixture, toasted pecans, and parsley into hot cooked rice.
5. Note: Konriko Wild Pecan Brown Rice from Louisiana is one of our favorites. Find it in the supermarket or order directly from konriko.com.