Brown Rice Pilaf with pecans and dried cranberries

Have you already started planning your side dishes for Thanksgiving?  Do you have set standards or are you an adventuresome type?  I like to try different side dishes every Thanksgiving.  I have my set favorite, my mom's stuffing, but I'm even going to mix that up this year and try to make it healthier in consideration for a diabetic in the family who is coming to dinner.

I made this Brown Rice Pilaf with pecans and dried cranberries to accompany the turkey made for my review of the Charbroil Big Easy.  I adapted it from a recipe by Lorna Sass in her cookbook, Whole Grains:  Every Day, Every Way.  I really liked the nuttiness and the whole grains, but I think when I make it again, I will cut out the butter.  The recipe calls for 3 Tbls. of butter which I used because it was my first time making the recipe, but it really didn't need it.  I think the butter made the dish taste a little heavy, especially since we already had all of the heavy aromas around the house from the turkey.  Either way you make it though, it could be your solution on what to make to accompany your Thanksgiving turkey this year!

Brown rice pilaf with pecans and dried cranberries by Joie de vivre.  Adapted from Whole Grains:  Every Day, Every Way by Lorna Sass
Serves 4-6

Ingredients:

3 Tbls. unsalted butter (I'm going to omit this the next time I make it)
3/4  tsp. salt
1/4 tsp. pumpkin pie spice
1/2 c. chopped pecans
3 c. freshly cooked long grain brown rice (I made this in my rice cooker while the turkey was cooking)
3 Tbls. sweet sherry
2 Tbls. dried cranberries
3/4 tsp. grated orange zest
Salt and pepper to taste

Directions:

1.  Heat the butter in a large skillet until melted and foamy.  Add the salt, pumpkin pie spice, and the chopped pecans.  Stir for 2-3 minutes until the pecans are slightly toasted.
2.  Add the rice and stir until combined.  Next, add the cranberries, sherry and orange zest.  Stir until combined.
3.  Remove from heat and adjust the salt and pepper to taste.