Wild and Brown Rice with Pecans and Cranberries

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Serves 4 | Prep/Cook Time: 35 Min
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Calories
330
Protein
5g
Sodium
100mg
Sat.Fat
1g
Sugar
11g
INGREDIENTS
1 PERDUE® Oven Ready Whole Seasoned Roaster Bone-In Breast (3 lbs.)
1 cup wild and long grain rice blend
2 cups water, boiling
2 tablespoons canola oil, divided
1 cup red bell pepper, diced
1/2 cup scallions, sliced
1/2 cup dried cranberries or cherries or raisins
1/2 cup toasted pecans, chopped
1 teaspoon Dijon mustard
1/3 cup parsley, chopped
INSTRUCTIONS
Step 1: 
Place rice in a sauce pan and add boiling water and 1 tablespoon oil; return to a boil over medium high heat. Reduce heat to simmer, cover and cook for 18-20 minutes or until rice is tender and all liquid has been absorbed. Remove from heat and let stand 30 minutes.
Step 2: 
In a large saute pan, heat remaining oil. Add peppers and scallions and saute 2 minutes. Add cranberries, pecans and mustard and mix well. Stir in cooked rice and toss well to blend. Heat through. Mix in parsley and adjust seasonings.
Step 3: 
To serve, spoon 1 cup hot rice mixture onto a plate and top with 4 oz. chicken.
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Nutrition facts do not include protein shown in image.

Perdue