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Wild Rice with Cranberries and Pecans


2¾ cups chicken stock

1½ cups wild rice

3 tablespoons butter, divided

¼ cup minced shallots

⅔ cup chopped pecans, toasted

⅓ cup dried cranberries

Zest of 1 lemon

½ cup chopped parsley

1½ tablespoons chopped rosemary

Salt and pepper 


  1. Pour chicken stock, rice, and 1 tablespoon butter into medium pot and bring to boil over medium heat. Cover and reduce heat to low. Simmer 45 minutes, then remove from heat and let sit 10 minutes with lid on.
  2. Heat sauté pan over medium heat. Add remaining butter and then shallots. Cook until shallots are translucent.
  3. Add rice to pan and toss to combine.
  4. Add remaining ingredients and toss to combine.
  5. Season to taste and serve warm.
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