Try this undeniably complex rice dish as a side with your next rotisserie chicken or make a batch as a unique lunch option for the week.
Prepare our Carolina® Whole Grain Brown Rice according to package directions.
Brown the finely trimmed pancetta and chopped onion in a large skillet over medium heat. Cook until the onion begins to brown, the process will take about 8 minutes.
Add half & half dairy and bring to boil.
Remove the skillet from heat. Add rice, cranberries, pistachios, salt and pepper. Stir until well blended. Serve right away, topping with more nuts and cranberries.
Creamy brown rice is our happy place and this pancetta recipe is no exception. Nutty whole grains, savory bits of pancetta, and crunchy pistachios come together in the best way with this dish. Add a touch of sweet dried cranberries and enjoy this innovative rice mixture as a side or a main course. Now before you make a run to your nearest market, let’s walk you through the ingredients.
To start, be sure to use our Carolina® Whole Grain Brown Rice for a sure-fire way to give this dish its full potential. You’ll need a package of chopped pistachios, a cup of half and half, diced pancetta, one red onion, and a least a cup and a half of dried cranberries. It’s as simple as that!
Once you’ve assembled your list, you’re only a few steps away to finishing off this whole-grain treasure. Before you turn on the stove, be sure to cook your brown rice by following these instructions. Next, brown the pancetta and onion under they become a bit caramelized and some fo the fat renders off. This will take about eight minutes.
Now that you have your tasty mixture of salty seared pancetta and savory onion, you’re only a few steps away from completion. Next, add the half and half and turn up the heat until it boils. Then take the skillet off the heat and add in the cooked rice with the rest of the ingredients.