Cranberry Pecan Rice Pilaf
1 cup Riceland Natural Long Grain Brown Rice
2 cups water
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon dried thyme
1 cup pecan halves
½ cup dried cranberries
2 tablespoons butter
Additional salt to taste
- In a medium saucepan, combine the water, olive oil, salt and thyme. Bring mixture to a boil; cover and reduce heat to low. Simmer, covered, 35 to 40 minutes or until rice is tender and water is absorbed. Let stand covered for 5 minutes. Fluff with a fork.
- Meanwhile, heat oven to 400°F. Place pecan halves on a baking sheet and toast 5 to 7 minutes or until pecans are fragrant and toasted. Cool slightly; chop pecans.
- Add toasted pecan halves and cranberries to cooked rice and stir until evenly combined.
- Place butter in a small skillet and cook over medium-low heat 5 to 6 minutes, stirring frequently until butter is browned. Drizzle browned butter over rice mixture and stir to evenly distribute. Season to taste with salt.