Basmati Rice "Stuffing"

My original thought was to do this with Wild Rice, but I was ill-prepared for Christmas dinner this year, and forgot to buy some. Luckily there was Basmati in the fridge to save the day.
As is frequent in my cooking, I did not measure during this recipe so some tweeking may be required on your part.


EQUIPMENT
Large Pan
Wooden Spoon/Spatula
Knife


INGREDIENTS
3Tbl. Unsalted Butter
3 Cloves garlic, minced
4-5C Day old rice
Handful of dried cranberries
1/2-3/4C Rough chopped Pecans
3Tbl Fresh chopped Parsley
1Tbl Fresh chopped Thyme
1-2tsp. Dried Savory
Salt to taste


Melt butter in pan over medium heat, add garlic and sweat for 1 minute. Add in rice and stir for another minute or so. Add in cranberries and nuts, cook for a few minutes until cranberries have softened slightly. Add in herbs and salt when you are almost ready to serve as you do not want to over cook the herbs.

Serve warm.




Comer!