Melt olive oil and butter in a Dutch oven or deep sauté pan over medium heat. Add onion and garlic; cook, stirring often, until the onion is translucent and garlic is fragrant, about 4-5 minutes.
Add the rice to the pan and stir to coat with the oil and butter. Continue to cook, stirring often, until the rice is toasted and nutty, about 2 minutes.
Stir in the white wine. Allow the wine to reduce and absorb into the rice, about 1 minute. Add the chicken stock, thyme, Pure Orange Extract, salt and pepper and stir to combine.
Bring the mixture to a boil. Reduce the heat to low and cover the pan. Cook for 30-35 minutes, or until the rice is tender and has absorbed all of the liquid.
Fold in the pecans, cranberries, and orange zest. Season with salt and pepper to taste.
Recipe by One Sweet Mess
Melt olive oil and butter in a Dutch oven or deep sauté pan over medium heat. Add onion and garlic; cook, stirring often, until the onion is translucent and garlic is fragrant, about 4-5 minutes.
Add the rice to the pan and stir to coat with the oil and butter. Continue to cook, stirring often, until the rice is toasted and nutty, about 2 minutes.
Stir in the white wine. Allow the wine to reduce and absorb into the rice, about 1 minute. Add the chicken stock, thyme, Pure Orange Extract, salt and pepper and stir to combine.
Bring the mixture to a boil. Reduce the heat to low and cover the pan. Cook for 30-35 minutes, or until the rice is tender and has absorbed all of the liquid.
Fold in the pecans, cranberries, and orange zest. Season with salt and pepper to taste.
Recipe by One Sweet Mess