4cupshomemade chicken stock or organic chicken stock
2tbspbutter
2tbspgood olive oil
2tbspfreshly squeezed orange juice
2tbspchampagne vinegar
1/4cuppecanstoasted
1/4cupdried cranberries
2tbspscallionschopped
1/2tspfreshly ground black pepper
Instructions
Melt butter in a medium pot. When melted, pour in rice. Brown the rice with the butter for about 3 minutes. Pour stock and salt into pot. Bring to a boil. Simmer for 1 hour. Be careful that the stock does not evaporate. If it does, add 1/2 cup of water to the pot. Turn burner off and cover for 10 more minutes to continue steaming rice.
Meanwhile, in a sauté pan cook pecans for 5 minutes tossing them often. Do not leave them in that they burn quickly.
Place rice in a medium size bowl. Gently incorporate olive oil, orange juice, champagne vinegar, pecans, cranberries, onions, scallions, and pepper to the rice. Serve immediately.
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