Last week I made one of my favorite fall dinners, Cranberry Roasted Pork. I served it with one of my favorite side dishes, Cranberry Pecan Rice Pilaf. It’s super easy to make and my kids love this rice, probably because it’s cooked slowly and has the creamy texture of risotto. The rice also reheats well. If you make both the pork roast and the rice ahead of time and keep it in the refrigerator, you can serve it to a full house of people on the Saturday after Thanksgiving when everyone is done with the turkey. And this year I’m cooking for 16 guests so anything I can prepare ahead of time is a blessing! 🙂

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