Directions:
- Preheat oven to 375.
- In a saucepan over medium low heat bring stock to a simmer.
- In a heavy 2-quart flameproof casserole over medium heat melt butter with the oil.
- Add shallots and sauté until translucent,
- Add rice and stir until the grains are well coated about 3 minutes.
- Stir in the simmering stock, dried cranberries, bay leaf, thyme, sea salt and white pepper.
- Bring to a simmer then stir and cover.
- Transfer casserole to the oven and bake 45 minutes.
- Remove from oven.
- Remove and discard the bay leaf and thyme sprigs.
- Stir in the pecans and parsley.
- Serve hot or warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 554.7 Kcal (2322 kJ) | ||
| Calories from fat | 190.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.15g | 33% | |
|---|---|---|---|
| Cholesterol | 14.98mg | 5% | |
| Sodium | 434.68mg | 18% | |
| Potassium | 577.86mg | 12% | |
| Total Carbs | 81.74g | 27% | |
| Sugars | 16.58g | 66% | |
| Dietary Fiber | 5.37g | 21% | |
| Protein | 13.7g | 27% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 4.2mg | 23% | |
| Calcium | 58.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 163.1 Kcal (683 kJ) | ||
| Calories from fat | 55.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 33% | |
|---|---|---|---|
| Cholesterol | 4.4mg | 5% | |
| Sodium | 127.81mg | 18% | |
| Potassium | 169.91mg | 12% | |
| Total Carbs | 24.04g | 27% | |
| Sugars | 4.88g | 66% | |
| Dietary Fiber | 1.58g | 21% | |
| Protein | 4.03g | 27% | |
| Vitamin C | 2.8mg | 16% | |
| Iron | 1.2mg | 23% | |
| Calcium | 17.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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