Pecan and cranberry pilaf
May 2024
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.