Louisiana Pecan Rice
Makes 6 servings
Ingredients
- 3 tablespoons unsalted 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 ground black pepper
- 1 cup dried cranberries
- Garnish: fresh parsley
Instructions
- In a 3-quart saucepan, heat butter and oil over medium heat. Add pecans, and cook until fragrant, 2 to 3 minutes. Remove with a slotted spoon and set aside.
- To pan, add onion; cook, stirring constantly, 2 to 3 minutes. Add sage and rice; 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.
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