Cranberry Pecan Rice Pilaf
Cooking Instructions:
- 1 cup uncooked Lundberg® White Jasmine Rice or White Basmati Rice
- 2 tbsp. butter or margarine
- 1 (14.5 oz.) 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.
Recipe adapted from USA Rice Federation, www.usarice.com/consumer