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Autumn Rice Pilaf (Fresh Flavors Oct. '13)


  • 1 Cup Arty Smoked Basmati Rice
  • 2 Cups TFM Chicken Stock
  • 1/2 Cup Dried cranberries
  • 1/3 Cup Pecans, chopped
  • 1 tbsp Fresh thyme, chopped
  • 1 tbsp Fresh grated orange zest
  • 1 tsp Salt and pepper


In a 3 quart saucepot, cook rice according to package instructions using chicken stock instead of water. Once rice is cooked add the remaining ingredients and fluff together with a fork. Transfer to a serving platter and set aside to serve with for seared pork. Garnish with additional thyme sprigs and orange slices if desired.


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