Updated Thursday, May 8th, 2003
Yield: 6 servings
Put the orange juice and cranberries into a small saucepan. Bring to a boil and reduce the juice by about half. Remove from heat and stir in the maple syrup. Pour the mixture over the rice and stir well. Add the oil and mix again. Season with salt and pepper to taste. Cover and refrigerate until ready to serve. Just before serving, toss the orange sections, tomatoes, and basil with the rice. Sprinkle the pecans over the top and serve.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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