Cranberry Pecan Rice Pilaf
Summary
| Yield | |
|---|---|
| Source | Recipe courtesy of Lundberg Family Farms |
| Prep time | 1 1⁄2 hours |
| Recipes | Sides |
Description
Good enough for a special dinner celebration and easy to make.
Ingredients
| 2 | Cup | chicken broth |
| 2 | Tablespoon | butter (or margarine) |
| 1⁄2 | Cup | pecans (chopped & toasted) |
| 1⁄4 | Cup | green onions (sliced) |
| salt and pepper (to taste) | ||
| 1⁄2 | Cup | cranberries (dried) |
| 1 | Cup | cheese, parmesan (grated) |
| 1 | Cup | rice, brown (long grain, uncooked) |
Instructions
Melt butter in a 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 50 minutes. Remove from heat. Let stand covered 10 minutes.
Stir in cheese, cranberries, pecans and onions. Season to taste with salt and pepper.
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