Shelly's Recipe

Pecan Cranberry Rice Pilaf with Caramelized Onions

Category: Rice/Risotto

2 tablespoons unsalted butter
Half of a small onion, sliced
1/2 cup chopped pecans
1/2 cup dried cranberries
1/2 teaspoon salt
1 tray Veetee Dine-In Long Grain White Rice
1 tablespoon fresh chopped parsley

(1) In a large skillet, melt the butter. Add the sliced onions and a big pinch of salt. Cook for 20 minutes or until golden brown, stirring every few minutes and scraping any bits that form on the bottom.

(2) Add the pecans, cranberries, and salt. Cook for 2-3 minutes or until the pecans are toasted.

(3) Crumble the rice into the pan. Stir to coat and cook for 2-3 minutes or until softened. Stir in the parsley.