Cranberry
Pecan Rice Pilaf
- 2 tablespoons butter or
margarine
1 cup uncooked rice
1 (14 1/2-ounce) can chicken broth
1 cup grated Parmesan cheese
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted*
1/4 cup sliced green onions
Salt and ground black pepper, to taste
- Melt butter in 2-quart
saucepan over medium heat. Add rice; cook and stir 2 to 3 minutes.
Add broth and heat to boiling; stir once or twice. Reduce heat;
cover and simmer 15 minutes or until liquid is absorbed. Remove
from heat. Stir in cheese, cranberries, pecans and onions. Season
to taste with salt and pepper.
Makes 4 servings.
*To toast pecans, spread
nuts on small baking sheet. Bake at 350 degrees 5 to 8 minutes,
or until golden brown, stirring frequently.
Recipe provided courtesy
of USA Rice Federation.
