1/3 cup finely chopped onion
1 teaspoon chopped fresh thyme
2 tablespoons butter
1 cup white rice
2 cups chicken broth
1/2 cup chopped toasted pecans
1/2 cup cranberries
1/2 cup thinly sliced scallions
1/2 cup chopped parsley
1 tablespoon butter
Salt and pepper
In a small heavy saucepan cook the onion with the thyme in 2 tablespoons of the butter over moderately low heat, stirring, until the onion is softened. Season the onions with salt and pepper. Add the rice and cook it, stirring, until it is coated with the butter for 2 minutes. Add the broth and bring the liquid to a boil. Continue boiling the rice for about 5 minutes or until you can see air holes forming in the rice. Cover immediately and turn down to low and simmer for 15 minutes. Do not lift the lid!
After 15 minutes, take the rice off the heat and let it rest with the lid still on for at least 5 minutes, add your accouterments, including 1 tablespoon butter. Let sit for up to 20 minutes covered. Fluff the grains with a fork before serving.
Serves 4-6
