A deliciously easy, holiday-festive
rice pilaf made with dried cranberries, toasted pecans, green
onions and Parmesan cheese.
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°F (175°C) 5 to
8 minutes, or until golden brown, stirring frequently.
Recipe provided courtesy
of USA Rice Federation.
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