How to make it

  • Heat oil in medium saucepan over medium heat. Add shallot, and cook stirring occasionally, until tender about 3 min. Add rice, and cook for 1 min. Add chicken stock, and bring to a boil. Reduce heat and simmer, covered, until rice is tender and starting to burst, 45 to 50 min. Drain any exess liquid, Transfer to a bowl.
  • While rice cooks, preheat oven to 400. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 min. Let cool. Coarsely chop pecans.
  • Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper, serve warm or at room temp.

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