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'Beef' Strips Over Toasted Pecan and Cranberry Pilaf

For the Pilaf:
1 cup pecan pieces
1 cup red rice (or any other exotic or wild rice)
2 cups vegetable stock (or amount specified by package directions)
2/3 cup dried cranberries
2 sprigs fresh thyme
1 bay leaf
2 Tbsp. soy margarine
Salt and pepper, to taste

For the 'Beef' Strips:
1/4 cup vegetable oil
1 8-oz. pkg. Morningstar Farms Meal Starters Beef Strips
1/2 tsp. dry thyme
1/4 cup red wine
Salt and pepper, to taste
2 Tbsp. soy margarine

For the Pilaf:
• Toast the pecans in a dry sauté pan and set aside. Toast the rice in the same pan for 5 minutes, or until it "pops" and smells like popcorn, being careful not to burn it.
• Add the stock, cranberries, thyme, and bay leaf to the pot, bring to a simmer, and cook for 20 to 30 minutes, or according to the rice's cooking directions, until the rice has softened and absorbed the liquid. Fold in the toasted pecans. Add the margarine and season with salt and pepper.

For the 'Beef' Strips:
• Heat the oil in a sauté pan.
• Add the "beef" strips and sear on each side for about 3 minutes, until crispy. Add the thyme and wine, then simmer for 3 minutes, or until the liquid has reduced by 2/3.
• Season with salt and pepper and remove from the heat.
• Stir in the margarine to create a creamy sauce.
• Serve over the pilaf and enjoy!

Makes 4 servings