➕PECAN WILD RICE➕
It’s time to pull the breaks on the sweet treats and ramp up some protein packed dishes ?? this recipe packs a punch of flavour and works wonderful for meal prep. I’ve used the freshest pecans @pecansaustralia which adds a wonderful nutty addition ?
Vegan │ Gluten Free
› 2 Tbsp Olive Oil
› 2 Eschalots (chopped)
› 1 Cup Wild Rice
› ½ Cup Brown Rice
› ½ Cup Red Rice
› 4 Cups Vegan Vegetable Stock
› ⅔ Cup Dried Cranberries (chopped)
› 1 Dried Bay Leaf
› ½ tsp Dried Thyme
› Salt + Pepper (to taste)
› ⅔ Cup Pecans (roughly chopped) @pecansaustralia
› ¼ Cup Fresh Parsley (chopped)
1. Preheat oven to 175⁰C. In an oven safe pot, over medium heat, add the olive oil. Once hot, sauté eschalots until soft. Add your choice of rice, cranberries, bay leaf, thyme, salt and pepper. Stir to coat.
2. Add stock, stir to combine and cover. Bring to a simmer. Once simmering, stir again, cover and transfer to the preheated oven. Bake in preheated oven for 50 minutes to an hour until rice is fully cooked and the liquid has absorbed. Remove from oven.
3. When ready to serve, top with extra chopped pecans and parsley. Enjoy!
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