Heat oil in a large saucepan, add onion and sauté until tender. Add rice, cider, water, and concentrated stock and bring to a boil. Reduce to a simmer, cover and steam rice until water is absorbed, 40-50 minutes. Turn off flame.
Cut apple from core, then slice each piece thinly – keep slices together. Turn 45 degrees and slice again, creating short matchsticks. Toast pecans in oven or a heavy skillet, transfer to a board and sprinkle with fine sea salt. When cool, chop coarsely.
Add apples, dried berries and most of the pecans, gently stirring to combine well. Taste and adjust with salt and white pepper. Set pot back onto warm stove and rest for 5-10 minutes. Stir in room temperature butter and fresh chopped parsley and serve, sprinkling with more pecans if desired.
