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Take care,
Desmond
Cranberry and Pecan Wild Rice
Serves about 8
(depending on how much your family eats)
Ingredients
* 4 cups chicken stock
* 2 tablespoons unsalted butter
* 1 tablespoon grape seed oil
* 3 large shallots minced
* 2 cups wild rice
* 1/2 cup dried cranberries
* 1 bay leaf
* 2 fresh thyme sprigs
* 1/2 teaspoon fine sea salt
* 1/8 teaspoon freshly ground white pepper
* 1/2 cup pecans toasted and coarsely chopped
* 1/4 cup minced fresh flat-leaf parsley
* 2 tablespoons unsalted butter
* 1 tablespoon grape seed oil
* 3 large shallots minced
* 2 cups wild rice
* 1/2 cup dried cranberries
* 1 bay leaf
* 2 fresh thyme sprigs
* 1/2 teaspoon fine sea salt
* 1/8 teaspoon freshly ground white pepper
* 1/2 cup pecans toasted and coarsely chopped
* 1/4 cup minced fresh flat-leaf parsley
Directions
1. Preheat oven to 375.
2. In a saucepan over medium low heat bring stock to a simmer.
3. In a heavy 2-quart flameproof casserole over medium heat melt butter with the oil.
4. Add shallots and sauté until translucent,
5. Add rice and stir until the grains are well coated about 3 minutes.
6. Stir in the simmering stock, dried cranberries, bay leaf, thyme, sea salt and white pepper.
7. Bring to a simmer then stir and cover.
8. Transfer casserole to the oven and bake 45 minutes.
9. Remove from oven.
10. Remove and discard the bay leaf and thyme sprigs.
11. Stir in the pecans and parsley.
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