KYLEE COOKS
Cranberries, pecans and rosemary feature in this sweet and nutty brown rice pilaf. Easy to make, this is a fantastic side dish for fall!
It’s a great and FAST side dish that you can pull together at the last-minute right before serving dinner!
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This can be served warm, cold or at room temperature. The option is entirely yours!
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1
Add 6 cups of water to a large pot, and bring to a boil. Lightly salt the water. Rinse the rice, then add the rice to the water.
Reduce the heat and simmer at medium heat, uncovered, about 30 to 40 minutes until rice is tender. Drain off any remaining cooking water and return the rice to the pot.
2
3
Heat the balsamic vinegar and honey together, in a small bowl – microwave for 15 seconds, whisk until combined.
Add the balsamic/honey mixture to the rice. Stir in the rosemary cranberries, and pecans.
4
5
Test for seasoning, and season with salt/pepper to taste. Garnish, and serve. Devour.
Voilá !