How to make it

  • Preheat oven to 375.
  • In a saucepan over medium low heat bring stock to a simmer.
  • In a heavy 2-quart flameproof casserole over medium heat melt butter with the oil.
  • Add shallots and sauté until translucent,
  • Add rice and stir until the grains are well coated about 3 minutes.
  • Stir in the simmering stock, dried cranberries, bay leaf, thyme, sea salt and white pepper.
  • Bring to a simmer then stir and cover.
  • Transfer casserole to the oven and bake 45 minutes.
  • Remove from oven.
  • Remove and discard the bay leaf and thyme sprigs.
  • Stir in the pecans and parsley.
  • Serve hot or warm.

Reviews & Comments 3

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  • annieamie 6 years ago
    I make something like this every Thanksgiving. This is a wonderful recipe and I'm so glad you posted it! Thank you for another great one!
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  • zeus5753 7 years ago
    I really enjoyed this....but a little longer in the oven would have worked better for me...
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  • rosemaryblue 7 years ago
    I know that this is wonderful with pork or chicken! Bookmarking.
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