Looking for a last-minute recipe to add to this year’s Thanksgiving dinner? Tavern Restaurant Group’s Chef Jeff Poore has the answer. His Cranberry Pecan Rice Pilaf is tasty, easy to make and sure to impress a hungry crowd.
- 1 cup Yellow onion, small dice
- 1/2 cup Celery, small dice
- 1/2 cup Carrot, small dice
- 1 Tbsp Garlic, minced
- ½ Tbsp of salt
- ½ Tbsp of pepper
- 2 cups Long grain and wild rice blend
- 2 oz Olive oil
- 4 oz Unsalted butter
- 4 ½ cups Chicken stock
- 4 sprig Thyme bundle
- 2 each Bay leaf
- 1 cup Dried cranberries
- 2 cups Pecans, toasted and chopped
Spread pecans in a baking pan and bake at 350° until golden brown, stirring often for 6-10 minutes. Then chop.
In sauce pan heat chicken stock, thyme and bay leaf.
In separate pan, add olive oil and butter over medium heat until melted. Then add onion, celery, carrots, salt, pepper and garlic. Cook for 1 minute. Then add cranberries and rice, stirring often until lightly toasted for 2-3 minutes.
Add rice mixture to a baking dish, pour chicken stock and herbs, and stir. Cover tightly with foil and cook in the oven for 20-25 minutes at 350 degrees.
Remove baking dish from oven, uncover foil and top with toasted pecans. Serve.