Red Rice Pilaf - alive magazine

Ingredients

• 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) Bhutan, Camargue, or other red rice
• 2 cups (500 mL) low-sodium vegetable broth
• 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