• 0
  • 0


  • A minimum order of $45 is needed for delivery.


About the Dish

  • Wild Rice Blend

    Wild Rice Blend

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Butter


  • Pecans


  • Red Pepper Flakes

    Red Pepper Flakes

  • Parsley


  • Dried Cranberries

    Dried Cranberries


In a heavy saucepot, combine rice, water, bouillon cube, 1/4 teaspoon kosher salt and butter. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer 40 minutes. Remove from heat and let stand covered for 5 minutes. The rice should maintain a slightly firm texture. Drain off any excess water.
While the rice is cooking, prepare your mise en place: Peel and mince garlic. Pick and roughly chop parsley.
Place a large skillet over medium heat, and add pecans. Stir and toss the pecans in the pan 8 to 10 minutes, or until they are lightly toasted. Stir in garlic, olive oil and red pepper flakes (the provided 1/4 teaspoon will make a fairly spicy dish; you can add less if you prefer a little less heat). Remove from heat.
In a serving bowl combine rice, parsley, cranberries and the pecan-garlic mixture. Taste and adjust seasoning as desired with salt and black pepper. Enjoy!