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Black Rice with Cranberries and Pecans

Serves 4-5

Black rice is filled with flavor and those remarkable anthocyanin pigments blueberries are famous for. This recipe is as delicious as it is pleasing to the eyes.


  • 1 cup black rice cooked in 2 cups chicken broth according to package instructions

  • 1 ½ tbs extra virgin olive oil

  • 2 tbs chopped fresh thyme

  • 1 large or 2 small shallots, diced

  • 1 medium to large yellow onion

  • 1/3 cup toasted pecans or nut of choice, chopped

  • 1/3 cup craisins or dried cranberries or dried chopped fruit of choice

  • Salt and pepper to taste


Cook 1 cup of the black rice in 2 cups of chicken broth according to package instructions. Meanwhile, sauté the yellow onion, shallot, and fresh thyme in a skillet with the olive oil until the shallots/onions are soft. When the rice is cooked, gently stir in the shallot/onion mixture, dried fruit, and toasted nuts. Salt and pepper to taste. Serve immediately.


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