2 tablespoons Salted butter, 1/2 cup Onion, diced 2 cups Uncooked white rice 3.5 cups Vegetable broth 1/2 teaspoon Dried Thyme 1.5 teaspoons Kosher salt 1/4 teaspoon Pepper 1/4 cup Golden raisins 1/4 cup Dried cranberries 1 cup Chopped pecans 2 tablespoons Fresh parsley
Saute pecans. Add pecans to a skillet heated over medium heat and saute them until they are lightly browned, about 3 minutes. Set pecans aside.
Cook onions. Melt 2 tablespoons of butter in the same skillet over medium high heat. Add the chopped onion and cook until the onions are tender, about 10 minutes.
Add broth. Add broth, salt, thyme, and pepper. Bring the liquid to a boil then cover and reduce to a simmer until rice is tender and all liquid is absorbed, about 20 minutes.
Fluff rice. Once the rice is done remove from the heat and use a fork to fluff the rice. Gently toss the dried cranberries, golden raisins, pecans and parsley into the mixture. Place the lid back on and let sit (off of the heat) for 10 minutes before serving.
HOW TO STORE IT To store your rice, let it cool completely and then place it in an airtight container. It can be refrigerated for 3-4 days. To freeze your rice, let it cool completely and then place it in a gallon freezer bag. Gently spread it out so it is flat and then place in the freezer for up to 2 months. To reheat frozen rice we suggest using the microwave method described above. Start by warming it for 3-4 minutes in the microwave and then add additional time as needed.