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Cranberry Pecan Rice Pilaf

Quick Information

30 mins



1 cup uncooked Lundberg® White Jasmine Rice or White Basmati Rice 

2 tbsp. butter

15 oz. can chicken broth

1 cup grated Parmesan cheese

½ cup dried cranberries

½ cup chopped pecans, toasted

¼ 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


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Nutritional Facts

Serving Size: 1/4 serving (213g)

Amount Per Serving

Calories 450

Calories from Fat

Total Fat 22g

Saturated Fat 8g

Trans Fat 0g

Cholesterol 35mg

Sodium 760mg

Total Carbohydrate 53g

Dietary Fiber 1g

Total Sugars 12g

Protein 11g