Created by Luvcookn on October 14, 2015
Step 1: Preheat an oven to 375°F.
Step 2: In a saucepan over medium-low heat, bring the stock to a simmer.
Step 3: In a heavy 2-qt. flameproof casserole over medium heat, melt the butter with the oil.
Step 4: Add the shallots and sauté until translucent, 2 to 3 minutes.
Step 5: Add the rice and stir until the grains are well coated, about 3 minutes.
Step 6: Stir in the simmering stock, dried cranberries, bay leaf, thyme, the 1/2 tsp sea salt and the 1/8 tsp white pepper.
Step 7: Bring to a simmer, stir and cover.
Step 8: Transfer the casserole to the oven and bake until all the liquid has been absorbed and the rice is tender, 40 to 45 minutes or until done.
Step 9: Remove from the oven.
Step 10: Remove and discard the bay leaf and the thyme sprigs, if used.
Step 11: Taste and adjust the seasonings.
Step 12: Stir in the pecans and parsley.
Step 13: Serve hot or warm.