Add to Collection
Go to Collections
Ancho Multi-grain Pilaf with Cranberries and Pecans
Tracking PixelThis quick Ancho Multi-grain Pilaf is full of warm autumn flavor making it perfect as a quick Thanksgiving side dish. In just 10 minutes it cooks to perfection with lots of fluffy, whole grains like wild, red, and brown rice, and quinoa.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 1 12- ounce box Minute® Rice Multi-Grain Medley
- 1 onion , chopped
- 2 stalks of celery diced
- 1 dried ancho pepper
- 1 tablespoon fresh thyme (I used lemon thyme from my garden)
- 3 1/2 cups chicken stock (reserve 2 tablespoons)
- 1 cup dried cranberries
- 2 tablespoons bourbon (optional)
- 1/4 cup water
- 1 cup pecans , chopped coarsely
- 2 tablespoons of butter
- 1/4 teaspoon smoked paprika
- 1 tablespoon cherry balsamic vinegar (optional)
- Salt and pepper to taste
Preheat the oven to 400F.
Add the Minute® Rice Multi-Grain Medley, onion, celery, ancho, thyme, and chicken stock to a heavy pot.
Bring to a boil, stir, and cover.
Turn the heat down and let simmer for 10 minutes.
Meanwhile add the cranberries, bourbon, and water to a microwave safe bowl.
Cover with plastic wrap and microwave for 3 minutes.
Leave covered and set aside.
Spread the pecans on a cookies sheet.
Toast for 3 to 5 minutes or until toasted but not scorched.
Uncover the Minute® Rice Multi-Grain Medley and fluff with a fork.
Remove the ancho chile and place it in a blender with the reserved 2 tablespoons of chicken stock.
Blend until it turns into a paste.
Stir into the pilaf.
Fold in the cranberries and pecans.
Add butter, paprika, and balsamic vinegar.
Taste and add salt as needed.