Pecan Rice

Pecan Rice
Photo by Oxmoor House


  • 1 ½ tablespoons canola oil
  • ¾ teaspoon salt, divided
  • 3 tablespoons chopped pecans, toasted
  • ¼ cup sweetened dried cranberries
  • 2 ½ cups water
  • 1 ¼ cups brown rice blend (such as Lundberg)
  • 1 teaspoon grated orange rind
  • + 1 more ingredients
    • 5 tablespoons fresh orange juice (about 1/2 orange)

Combine water, rice, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 43 to 45 minutes or until rice is tender and liquid is almost absorbed. Combine orange juice, rind, oil, and remaining 1/2 teaspoon salt in a small bowl. Gently stir into rice mixture....

View full recipe at My Recipes


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