Once hot, add the rice and stir occasionally as you toast it off for about 5 minutes.
Place the rice in a saucepan and add 3-4 cups water. Bring to a boil, then reduce to low heat and cover as the rice
cooks, about 12 minutes.
As the rice is finishing cooking, place the butter in a skillet over medium heat and once hot, add the minced onions
and carrots. Cook for 4-6 minutes until soft and onions are golden.
Stir in the rice and season with salt and pepper.
Stir in the minced cranberries, pecans and parsley.
Notes
Instant Pot: You can also make this recipe using the saute setting on the instant pot.
Add ins: You can also add celery, mushrooms, and/or fresh thyme for added flavor depth.
Dried Cranberry: Fresh cranberries can be more difficult to find depending on the season and where you live, if you can not find fresh ones, you can also use dried cranberries.
Make Your Rice Blend: You can purchase a pre-made wild rice blend or make one with 1/4 cup wild rice, 1/4 cup brown rice, and 1 cup long-grain white rice.