At the partner luncheon at the annual conference of Les Dames d’Escoffier, International (LDEI.org), I filled my plate with a taste of this dish and a taste of that dish as I made my way to a large conference table to catch up with other Dames.
Lots of dishes on my plate at that luncheon were delicious, but I was particularly keen on this rice dish. So I went back to the Mahatma table and asked for the recipe.
It reminds me of a wild rice, pecan and cranberry recipe in my first book, The Great Ranch Cookbook.
I’m always interested in adding whole grains to my cooking rotation, but only if they taste good.
This recipe fits that requirement. And it’s really easy. Just remember to allow extra time to cook brown rice (it can take twice as long as white rice) or make the rice the day before and gently reheat it before tossing with the other ingredients.
- 1 cup whole grain brown rice
- 3/4 cup dried cranberries
- 1 tablespoon butter
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 1/2 cup chopped toasted pecans
- 1/4 cup chopped fresh parsley
- 3/4 teaspoon poultry seasoning (or Italian herbs)
- 1 teaspoon salt (leave out if using salted chicken broth)
- 1/4 teaspoon fresh ground black pepper
- Prepare rice according to package directions.
- Place dried cranberries in a bowl and cover with hot water to rehydrate them. Set aside for 5 to 10 minutes.
- Melt butter in a large skillet. Stir in onion and celery and cook until just tender, about 5 to 8 minutes.
- Stir in remaining ingredients (pecans through black pepper).
- Drain cranberries.
- Stir cranberries and hot, cooked rice. Taste for seasoning and adjust to your liking.