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Cranberry Pecan Rice Pilaf: Date Added: 29 Jul 2011
Listed in: Rice & Grains

2 tablespoons butter or margarine
1 cup uncooked rice
1 14 1/2-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 Instructions

Servings: Makes 4 servings

1. 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.
2. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to taste with salt and pepper.

Cooking Tip: To toast pecans, spread nuts on small baking sheet. Bake at 350 degrees 5 to 8 minutes, or until golden brown, stirring frequently

Recipe and photo used with permission by the USA Rice Federation. For more information about rice, visit

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Cranberry Pecan Rice Pilaf
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