In a 3-quart saucepan, heat butter and oil over medium heat. Add pecans, and cook until fragrant, 2 to 3 minutes. Remove with a slotted spoon and set aside.
To pan, add onion; cook, stirring constantly, 2 to 3 minutes. Add sage and rice; cook 2 to 3 minutes. Add chicken broth, salt, and pepper. Bring to a boil; cover and reduce heat to medium-low. Cook until liquid is almost absorbed, about 20 minutes.
Remove from heat. Stir in cranberries; cover and let stand 5 minutes. Stir in pecans. Garnish with parsley, if desired.
Notes
*We used Cajun Grain brown jasmine rice.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/louisiana-pecan-rice-recipe/