Cranberry and Pecan Rice Pilaf

Livening up the meal in the winter can be challenging but these simple additions to your rice pilaf will have the kids asking for more. The recipe is shared by Julia Deane of Culinary Works and will serve four to six people. The trick with pilaf is not to lift the lid! Once it has been turned down you’ll want to let it be.

Cranberry and Pecan Rice Pilaf  
Ingredients
1/3 cup finely chopped onion
1 teaspoon chopped fresh thyme
2 tablespoons butter
1 cup white rice
2 cups chicken broth
1/2 cup chopped toasted pecans
1/2 cup cranberries
1/2 cup thinly sliced scallions
1/2 cup chopped parsley
1 tablespoon butter
Salt and pepper

Directions
In a small heavy saucepan cook the onion with the thyme in 2 tablespoons of the butter over moderately low heat, stirring, until the onion is softened. Season the onions with salt and pepper. Add the rice and cook it, stirring, until it is coated with the butter for 2 minutes. Add the broth and bring the liquid to a boil. Continue boiling the rice for about 5 minutes or until you can see air holes forming in the rice. Cover immediately and turn down to low and simmer for 15 minutes.

After 15 minutes, take the rice off the heat and let it rest with the lid still on for at least 5 minutes, add your accouterments, including 1 tablespoon butter. Let sit for up to 20 minutes covered. Fluff the grains with a fork before serving.

Recipe Name: Cranberry and Pecan Rice Pilaf Author: Review Date: Recipe Description: Livening up the meal in the winter can be challenging but these simple additions to your rice pilaf will have the kids asking for more. The recipe is shared by Julia Deane of Culinary Works and will serve four to six people. The trick with pilaf is not to lift the lid! Once it has been turned down you'll want to let it be. Cook Time: Ingredients: 1/3 cup finely chopped onion 1 teaspoon chopped fresh thyme 2 tablespoons butter 1 cup white rice 2 cups chicken broth 1/2 cup chopped toasted pecans 1/2 cup cranberries 1/2 cup thinly sliced scallions 1/2 cup chopped parsley 1 tablespoon butter Salt and pepper Directions: In a small heavy saucepan cook the onion with the thyme in 2 tablespoons of the butter over moderately low heat, stirring, until the onion is softened. Season the onions with salt and pepper. Add the rice and cook it, stirring, until it is coated with the butter for 2 minutes. Add the broth and bring the liquid to a boil. Continue boiling the rice for about 5 minutes or until you can see air holes forming in the rice. Cover immediately and turn down to low and simmer for 15 minutes. After 15 minutes, take the rice off the heat and let it rest with the lid still on for at least 5 minutes, add your accouterments, including 1 tablespoon butter. Let sit for up to 20 minutes covered. Fluff the grains with a fork before serving.
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