AMAZING CRANBERRY-PECAN MIXED RICE

Obviously, I’m not as big on side dishes as I am on entrees and sweets, but this recipe is so good I have to pass it on. Although I used mixed rice this go around, wild rice is lovely too. Also, I did make it with chicken Rice-A-Roni once and it was delicious in its own right. Of course, that might have something to do with the cranberries, pecans, and roasted red peppers. It’s pretty hard to go wrong with a combination like that.

Amazing Cranberry Pecan Mixed Rice

2 cups mixed rice (I used Rice Selects’ Royal Blend brand containing Texmati, white, brown, wild, and red rice)

1 chicken bouillon cube

3/4 cup dried and sweetened cranberries (Craisins)

1/2 cup chopped pecans

3 scallions, sliced thin

1 large roasted red pepper, chopped fine (I used jarred and, in the past, opted for a mix of red and yellow that was not only tasty but very pretty)

3 tbsp olive oil

1/4 cup sherry cooking wine (or the non-cooking kind, AKA very drinkable)

1 tbsp + 1 tsp fresh-squeezed lemon juice

1/4 tsp sea salt

1/8 tsp ground black pepper

1) Prepare rice according to package directions, adding bouillon cube to water in which rice cooks

2) During the rice’s last 5 minutes of cooking, to large mixing bowl add: Craisins, pecans, scallions, roasted red pepper, olive oil, sherry cooking wine, lemon juice, salt, and pepper; mix well; stir in cooked rice; transfer to a lovely serving bowl and send out into the world 🙂

Servings: 8

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