Pecan and cranberry pilaf

April 2021

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

 

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

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.

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