1 cup Riceland Natural Long Grain Brown Rice
2 cups water
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon dried thyme
1 cup pecan halves
½ cup dried cranberries
2 tablespoons butter
Additional salt to taste
- In a medium saucepan, combine the water, olive oil, salt and thyme. Bring mixture to a boil; cover and reduce heat to low. Simmer, covered, 35 to 40 minutes or until rice is tender and water is absorbed. Let stand covered for 5 minutes. Fluff with a fork.
- Meanwhile, heat oven to 400°F. Place pecan halves on a baking sheet and toast 5 to 7 minutes or until pecans are fragrant and toasted. Cool slightly; chop pecans.
- Add toasted pecan halves and cranberries to cooked rice and stir until evenly combined.
- Place butter in a small skillet and cook over medium-low heat 5 to 6 minutes, stirring frequently until butter is browned. Drizzle browned butter over rice mixture and stir to evenly distribute. Season to taste with salt.
Boone Hall’s Fright Nights Returns for Spooky Season
Boone Hall’s popular “Fright Nights” Halloween attraction is back on select nights through October 30th. There are multiple ticket options...