Family friendly Main Asian

Pecan and cranberry pilaf

Name: Pecan and cranberry pilaf
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8
Cuisine: /asian
Ingredients: 2 tbs olive oil; 1 small red onion, fnely chopped; 2 cups brown rice & barley blend; 4 cups of chicken stock; 1/2 cup cranberries; 1/2 cup pecans, toasted, chopped; 1/2 cup sultanas; 1/2 cup roughly chopped parsley

2 ratings

05m

40m

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by Fresh magazine

Oct 21, 2015

This can be a top dish for the vegetarians in your party – just change the chicken stock to vegetable.

2 tbs olive oil
1 small red onion, fnely chopped
2 cups brown rice & barley blend
4 cups of chicken stock
1/2 cup cranberries
1/2 cup pecans, toasted, chopped
1/2 cup sultanas
1/2 cup roughly chopped parsley

Method

1.

Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 3 minutes or until soft.
2.

Add rice blend and cook for 1 minute. Add stock. Bring to the boil. Reduce heat and simmer, covered, for 35 minutes or until rice is tender. Drain. Cool.
3.

Transfer to a bowl. Stir in cranberries, pecan, sultanas and parsley. Serve.