Categories Side Bake Christmas Wheat/Gluten-Free Stuffing/Dressing
Yield 8-10
Number Of Ingredients 16
Steps:
- Preheat an oven to 375°F. In a saucepan over medium-low heat, bring the stock to a simmer. In a heavy 2-qt. flameproof casserole over medium heat, melt the butter with the oil. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the rice and stir until the grains are well coated, about 3 minutes. Stir in the simmering stock, dried cranberries, bay leaf, thyme, the 1/2 tsp. sea salt and the 1/8 tsp. white pepper. Bring to a simmer, stir and cover. Transfer the casserole to the oven and bake until all the liquid has been absorbed and the rice is tender, 40 to 45 minutes. Remove from the oven. Remove and discard the bay leaf and the thyme sprigs, if used. Taste and adjust the seasonings. Stir in the pecans and parsley. Serve hot or warm. Adapted from Williams-Sonoma Collection Series, Christmas, by Carolyn Miller (Simon & Schuster, 2003).
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