Cranberry Pecan Rice Pilaf
Holiday-festive rice pilaf made with dried cranberries, toasted pecans, green onions and Parmesan cheese.
"Rice to the Rescue!" Recipe Contest Winner - Debbie Darke.
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
- 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 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.