This deliciously easy rice pilaf with Parmesan cheese is studded with sweet-tart dried cranberries, toasted pecans and green onions.

Cranberry Pecan Texmati Rice Pilaf

2 tablespoons butter or margarine
1 cup uncooked Texmati white or light brown rice
1 (14 1/2-ounce) can chicken broth
1 cup freshly 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

1. Melt butter in 2-quart saucepan over medium heat. Add rice; cook and stir two to three minutes. Add broth and heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed.
2. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to taste with salt and pepper.

Makes 6 to 8 servings.

Note: To toast pecans, spread nuts on small baking sheet. Bake at 350°F (175°C) five to eight minutes, or until golden brown, stirring frequently.

Recipe and photograph provided courtesy of RiceSelect; through ARA Content.