brown rice pilaf

Serves: 4

Ingredients:
2 tablespoons olive oil
½ red onion (finely chopped)
1 cup brown rice
3 cups low-sodium chicken stock
½ cup pecan nuts (lightly toasted)
¼ cup dried cranberries
¼ cup golden raisins (coarsely chopped)
2 tablespoons parsley (chopped)
coarse salt and freshly ground pepper to taste

Method:
heat oil in a medium saucepan over medium heat.
add the onion, and cook until tender, about 3 minutes. add the rice, and cook for 1 minute.
pour in the chicken stock, and bring to a boil. reduce the heat, and simmer, covered, until rice is tender and starting to burst, 30 to 45 minutes.
add toasted pecans, cranberries, raisins, and parsley to rice. season with salt and pepper and cook for 5 minutes further until all the liquid has evaporated.
serve warm.