1 Tbsp (15 mL) grapeseed oil
2 shallots, chopped
1 large carrot, finely chopped
2 celery stalks, thinly sliced
2 garlic cloves, thinly sliced
1 Tbsp (15 mL) minced fresh ginger
1 cup (250 mL) red rice
2 cups (500 mL) low-sodium vegetable stock
1/2 cup (125 mL) dried cranberries
1 Tbsp (15 mL) fresh thyme
1 tsp (5 mL) orange zest
1/4 tsp (1 mL) sea salt
1/2 cup (125 mL) sliced pecans, preferably toasted
1/3 cup (80 mL) chopped parsley
In medium-sized saucepan, heat oil over medium heat. Add shallots and carrot; cook 3 minutes, stirring often. Add celery, garlic, ginger, and rice; cook for 2 minutes, stirring often.
Add broth, cranberries, thyme, orange zest, and salt. Bring to a boil, reduce heat and simmer, covered, until rice is tender, about 30 minutes. Drain any excess liquid.
Gently fold in pecans and parsley.