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Cranberry Pecan Rice Pilaf

Cranberry Pecan Rice PilafHoliday-festive rice pilaf made with dried cranberries, toasted pecans, green onions and Parmesan cheese.

"Rice to the Rescue!" Recipe Contest Winner - Debbie Darke.

Recipe Ingredients:

2 tablespoons butter or margarine
1 cup uncooked rice
1 (14.5-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

Cooking Directions:

  1. Melt butter in 2-quart saucepan over medium heat. Add rice; cook and stir 2 to 3 minutes.
  2. 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.
  3. 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 in a preheated oven at 350°F (175°C) 5 to 8 minutes, or until golden brown, stirring frequently.

Recipe and photograph provided courtesy of USA Rice Federation.